2heaping cups + broth from batch of homemade pinto beans
3tablespoonsolive oil or vegetable oil of choice
⅓cupof finely chopped white onionoptional
2-3dried chiles de arbol or dried/fresh chile of choiceoptional
pinchof sea salt if necessary
After cooking the pinto beans, reserve the broth. If you'd like you can remove the onion, garlic, epazote and chile used to boil the beans, I like to keep the epazote, onion and garlic. Heat the oil in a large frying pan, once it's hot add the onion and cook until browned and crispy (this gives it a great taste, or you can just sauté until tender.) Next add the dried or fresh chiles and cook just until they brown or begin to blister -- this happens quickly so be ready to proceed. Next add the boiled beans -- be careful because it will splash, allow to fry for about 3 minutes. Next add about ¼ cup of the broth and then begin mashing the beans until you achieve the desired texture. The broth will help with the mashing and you'll need to add a little bit of the broth to help you achieve the texture you desire. Continue to "fry" for about 5-8 minutes or until they have the consistency you want. Remember to adjust the consistency to your needs by cooking longer to thicken or adding more broth/water to thin out. Taste and add salt as desired.
•Finely chopped onion and or/garlic may be added to the oil with the chiles and cooked until soften, add the beans after.•veggie chorizo can be added for extra flavor if desired. First cook the chorizo through, in the same pan and without discarding the oil cook the onion (if using) and beans.•Spices such as ground black pepper, ground cumin, achiote, oregano may also be used. Add them as you're mashing the beans.
Homemade Vegan Refried Beans (Quick and Easy Recipe) https://mexicanmademeatless.com/frijoles-refritos-mexican-refried-beans/