The secret to these frijoles refritos, or refried beans, is that they are slow cooked to perfection over six hours, then quickly fried in oil.
Step1
Combine water, pinto beans, and garlic in a large pot and cover. Cook over low heat for 5 1/2 hours. Stir in salt and continue cooking until beans are very soft, about 30 minutes more, adding more water if needed during the cook time to ensure the beans remain covered.
Step2
Heat canola oil in a skillet over high heat. Spoon the beans into the skillet without draining excess water; mash beans using a potato masher until they begin to lose their shape, about 3 minutes.
Prepare Time:
15 mins
Cook Time:
6 hours 3
Total Time:
6 hours 18
Servings:
12
Calories:
215 kcal
Carbohydrate:
24 g
Dietary Fiber:
6 g
Protein:
8 g
Saturated Fat:
1 g
Sodium:
210 mg
Total Sugars:
1 g
Total Fat:
10 g
