The Best Refried Beans!

2 tablespoons butter or oil,* divided

1 small white onion, peeled and diced

4 cloves garlic, minced

2 (15-ounce) cans pinto beans, rinsed and drained: Crock-Pot (Slow Cooker): Add 1/2 pound dried pinto beans (about 1 cup dried, no soaking required) to the bowl of a slow cooker. Cover beans with 2 inches of water, add the lid, and cook on high for 3-4 hours or on low for 4-6 hours until the beans are tender: Stovetop: Add 1/2 pound dried pinto beans (about 1 cup dried, no soaking required) to a large stockpot. Cover beans with 2 inches of water. Cook on high heat until the mixture comes to a boil. Then reduce heat to medium-low, cover, and simmer for 1.5 to 2 hours, or until the beans are tender. 2 (15-ounce) cans pinto beans, rinsed and drained: Crock-Pot (Slow Cooker): Add ½ pound dried pinto beans (about 1 cup dried, no soaking required) to the bowl of a slow cooker. Cover beans with 2 inches of water, add the lid, and cook on high for 3 to 4 hours or on low for 4 to 6 hours until the beans are tender: Stovetop: Add ½ pound dried pinto beans (about 1 cup dried, no soaking required) to a large stockpot. Cover beans with 2 inches of water. Cook on high heat until the mixture comes to a boil. Then reduce heat to medium-low, cover, and simmer for 1.5 to 2 hours, or until the beans are tender.

½ cup vegetable stock

1 teaspoon chili powder (or you can use ½ teaspoon chili powder + ½ teaspoon chipotle chili powder)

1 teaspoon ground cumin

½ teaspoon dried oregano

1 tablespoon freshly-squeezed lime juice

fine sea salt and freshly-cracked black pepper

optional garnishes: finely-chopped fresh cilantro, crumbled or shredded cheese, diced tomato, and/or sliced jalapeño

Note: Ingredients may have been altered from the original.

Directions at gimmesomeoven.com

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