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Vegetarian Refried Beans

Place the beans in a large saucepan, and cover with an inch of
water. Place over high heat, and bring to a boil. When the beans
have come to a boil, drain, and return them to the same pot. Cover
the beans with 2 inches of water, and stir in 1 tablespoon of garlic,
the tomato, cumin, and chili powder. Bring to a boil over high heat,
then reduce heat to low, and simmer until the beans are very soft,
about 3 hours and 45 minutes, adding water as needed.
Once the beans have cooked, mash them with the remaining
tablespoon of garlic, the oil, and salt to taste; use additional water
as needed to achieve desired consistency. Place over low heat for
30 minutes, stirring occasionally. Serve.
Print Recipe Pin Recipe
Total Time 29 minutes
Course Appetizer, Drinks
Cuisine Chinese, Italian, Japanese

Ingredients
  

  • 1 pound dry pinto beans, rinsed
  • 2 tablespoons minced garlic, divided
  • 1 medium tomato, diced
  • 2 tablespoons ground cumin
  • 1 tablespoon chili powder
  • 2 tablespoons olive oil salt to taste