Refried Pinto Beans

It is definitely Mexican cuisine when it comes to refried beans – using either pinto beans or a second good choice, black beans.  Pinto beans are economically preferable to prepare this recipe and for me a better choice. Making refried beans from scratch takes a little more time, but it is rewarding. The first step to making refried beans is to cook the beans. By using a crockpot, the beans can then cook slowly overnight. I soak the beans overnight and make it over the stovetop. The pinto beans are quick to cook and retain their soft and fluffy taste. For people who love any kind of bean, especially vegetarians, making refried beans at home is a good choice. I love refried beans on my side dish, as is, or even served with other meals. However, refried beans are a good protein source , and it does not have to be on Mexican menus. Despite the fact that beans can give gas to some people, I think for most health-conscious people, it is an excellent addition to their diet. For flavoring refried beans, it is a personal choice. The simple way to make refried bean at home includes some fresh oregano, garlic, onions, and, of course, chili powder. I change the spices to this recipe to have a different taste, and it depends on what I use this recipe for. Hope this recipe is a keeper for everyone.

Ingredients
3 cups cooked pinto beans
1 cup chopped onion
2 garlic cloves, minced
1/4 tsp cumin
1 tsp chili powder, any kind that suits your taste
1 cup chicken broth
1 tbs fresh oregano, chopped
2 tbs corn oil

Directions:
In a saucepan, heat oil. Add garlic and onion, and cook until fragrant.

Stir in chili powder, cumin, and fresh oregano (for 1 minute).

Add pinto beans and chicken broth. Bring to boil.

 Season with salt and black pepper. Continue simmering and stirring occasionally until beans absorb the broth and spices.

Use a potato masher to mash beans to your liking. Add juice of one lime, if desired.