Classic Refried Beans

If using dried pinto beans, rinse 1 cup of dried pinto beans thoroughly. Place them in a large pot with 6 cups of water or vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 1.5 to 2 hours, or until the beans are very tender. Drain, reserving about 1 cup of the cooking liquid.

In a large skillet or Dutch oven, heat 2 tablespoons of olive oil (or lard for traditional flavor) over medium heat. Add 1/2 finely diced yellow onion and cook until softened and translucent, about 5-7 minutes.

Add 2 minced cloves of garlic, 1 teaspoon of ground cumin, and 1/2 teaspoon of chili powder to the skillet. Cook for another minute until fragrant, stirring constantly to prevent burning.

Add the cooked pinto beans to the skillet. Using a potato masher or a sturdy fork, begin mashing the beans directly in the skillet. Gradually add the reserved bean cooking liquid (or water/broth) 1/4 cup at a time, until the beans reach your desired consistency – creamy but still with some texture.

Season the refried beans with 1 teaspoon of salt and 1/4 teaspoon of black pepper. Stir well and continue to simmer on low heat for 5-10 minutes, stirring occasionally, allowing the flavors to meld. Taste and adjust seasoning as needed.