We love tacos, burritos, and bean dips. When we wanted to cut BPA from our kitchen, we found we needed a new way to make refritos, since the store bought cans are coated in this potentially toxic substance.
So we learned how easy it is to make them ourselves!
Ingredients:
1 Cup beans (We use about ¾ Pinto beans and ¼ black beans or red kidneys. Feel free to use your favorite combination.)
1 Onion
1 T Olive Oil
1 t Cumin
½ t Salt (or more to taste)
½ t Black Pepper
Water
Process:
Put beans in a big pot with about a gallon of water.
Bring to a boil and simmer until beans are cooked, about an hour to an hour and a half.
Strain beans and rinse.
Saute onion in oil and spices for about 10 or 15 minutes.
Add beans and about 4 cups of water.
Cook down until most of the water is absorbed or evaporated.
Put beans through a food processor until the mixture achieves the level of smoothness you like. If beans are too thick in the food processor, add more water.
Return beans to the stove to cook out any excess water.
Enjoy!
We use these refritos in tacos and burritos on a regular basis. It can also be the main ingredient in a yummy bean dip, or spoon it over homemade nachos!
[…] and Chips: Make some dips a few days in advance—bean dip, hummus, artichoke dip- whatever your family likes. Make some Daddy Bread the night before. […]