mom’s refried beans

mom’s refried beans

serves 4 as a side dish

1 1/2 cup dried pinto beans

1 large onion

1 bay leaf

1/4 cup olive oil

1 cup chicken or vegetable stock

salt and pepper

1. rinse the beans several time, checking for any irregular beans or stray stones. put in a bowl and cover with water. cover with plastic wrap and let stand in a cool area overnight or for at least 8 hours. strain and rinse again several times.

2. place beans, 1/2 of the onion chopped into 2 pieces, and the bay leaf in a medium pot and cover with fresh water. bring to a boil, then reduce to a simmer and cook until beans are fully cooked, about 40 minutes. when done, remove the large pieces of onion and the bay leaves and set the beans aside.

3. dice the remaining 1/2 onion. heat 1/8 cup olive oil in a large frying pan over medium-low heat. add onions and cook, stirring occasionally, until they are soft and translucent, about 10 minutes. add the beans and cook over medium heat, adding stock and/or remaining olive oil to maintain moisture. use a large spoon or potato masher to partially crush most of the beans. fry until beans are cooked to your taste, about 30 minutes. then salt and pepper to taste.

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