Mexican Refried Beans

🥘 Ingredients

• dried pinto beans ½ pound
• yellow onion ½ large
• garlic 2 cloves
• bay leaf 1
• dried Mexican oregano ½ tsp
• kosher salt 1 ½ tsp
• yellow onion ½ large
• garlic 3 cloves
• jalapeño
• olive oil 2 tablespoons
• dried Mexican oregano ½ tsp
• kosher salt 1 ½ tsp
• reserved bean cooking liquid ¾ cup
• kosher salt
• black pepper 1 dash
• lime juice 1 dash
• smoked paprika 1 dash

1. 1

   Rinse and pick through dried pinto beans , discarding any shriveled or split beans and any small rocks.
2. 2

   In a large pot , combine the beans, yellow onion , garlic , bay leaf , dried Mexican oregano , and kosher salt . Add enough water to cover the ingredients by at least 3 inches.
3. 3

   Bring to a boil over medium-high heat, reduce to low, cover, and simmer for 1.5-2 hours until beans are soft and tender. Add more water if the pot begins to dry out.
4. 4

   While beans cook, finely dice remaining yellow onion , garlic , and jalapeño . Set aside.
5. 5

   When beans are done, set a large bowl under a strainer and pour the beans and cooking liquid through. Discard the bay leaf. Reserve the cooking liquid.
6. 6

   Heat olive oil in the same pot over medium-high heat. Add the diced onion, minced garlic, jalapeño, remaining dried Mexican oregano , and kosher salt . Cook for 5 minutes , stirring occasionally, until onions begin to soften.
7. 7

   Add the cooked beans and cook for 2 minutes , stirring occasionally.
8. 8

   Add reserved bean cooking liquid and stir to combine.
9. 9

   Mash with a potato masher for a chunky texture, or purée with a hand blender or blender for a smoother result. Add more reserved cooking liquid if too dry.
10. 10

    Season with additional kosher salt , black pepper , lime juice , and smoked paprika to taste.