Mexican Refried Beans
Mexican Refried Beans
Betty Cummings
Ingredients:
3 cups |
dry pinto beans |
1/4 cup |
corn oil |
2 Tablespoons |
garlic powder |
1 tablespoon |
Salt or to taste |
1 med-large |
onion, chopped small pieces |
Directions:
1. Boil beans in enough water to make them level with the beans for 2 hours. Keep water level up during the 2 hours. Add water as needed until beans are soft and well cooked (not runny).
2. Add salt, onion, garlic powder and oil when the beans are soft.
3. Smash beans and use them for burritos, tostadas or on rice