Mexican Refried Beans

Mexican Refried Beans


Betty Cummings




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




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