Homemade Refried Beans- (Syn free)
4 cups cooked pinto beans
1 cup chopped onion
5 cloves minced garlic
2 1/2 tsp. cumin
2 tsp. paprika
2 tsp. sea salt
1/2 tsp. chili powder
To prepare dry beans, place the beans in a large bowl, cover with an ample amount of water and allow to soak overnight. (Keep in mind that 1 cup of dry beans equals approximately 3 cups of cooked beans).
The next day, drain and rinse the beans. Cover them generously with fresh water and simmer for several hours or until tender. A slow cooker works wonderfully for this as well!
In a large pot or saucepan, saute the onions in the frylight until they are soft and translucent. Add the minced garlic and cook for 1-2 minutes more.
Add the beans. If your beans are without liquid, you may need to add extra water at this point.
Stir in the cumin, paprika, salt, chili powder, and black pepper. Bring to a slow simmer and allow it all to cook on low heat for 10-20 minutes, stirring occasionally.
If the mixture is dry, you may need to thin it with a splash of milk or water at this point. However, if you started out with extra liquid in your cooked beans, you may not need to add anything.