Search
  • Eat, Darling, Eat

Mum's Refried Beans

Updated: Apr 12

(by Gabriella Weekes)


1 lb. pinto beans

4 T. olive oil, divided

3 - 4 c. basmati rice

salt and pepper to taste

1 small onion, chopped

2 avocados, sliced

cheddar or Red Leicester cheese, grated

hot pepper sauce (Encona Original preferred)

Soak beans in water to cover overnight.

Bring a pot of fresh water to boil, and simmer beans for approximately 30 - 40 minutes until softened.

Drain, reserving a cup or two of the cooking water.

Heat 2 T. oil in a large pot, and add the rice to coat.

Cover rice with water, add salt, and bring to a boil.

Simmer over low heat until water is absorbed.

In a large frying pan, heat remaining 2 T. olive oil, and sauté the onion until golden brown.

Add the beans to the pan and mash with a potato masher.

Add some of the reserved water to moisten.

Add salt and pepper to taste.

Serve beans with rice, avocado, cheese and hot sauce.

Serves 4.


Recent Posts

See All

Mom's Fried Chicken Drumsticks

(by Clisver Alvarez) 1 package Knorr chicken bouillon powder pinch of oregano pinch of black pepper juice of 1 lime 8 chicken drumsticks vegetable oil flour Combine bouillon powder, oregano, pepper, a

Meatloaf

(by Candy O'Connor) 2 lb. ground beef 1 package onion soup packet (or reasonable facsimile thereof; my husband is gluten free so I use a few teaspoons of Better than Bouillon and dried onion flakes) 3

Tinola (Filipino Chicken Soup)

(by Carla Hancock) (adapted from Foxy Folksy) 2 T. cooking oil 1 1/2 in. ginger root, peeled and cut into strips 2 cloves garlic, minced 1 medium onion, coarsely chopped 2 lb. chicken, cut into servin