My Midwest parents moved to New Mexico years ago and embraced all things Southwest–the decor, the landscaping and the food! Mom was quick to find new friends who cooked traditional foods, asked for their recipes and, being a good mom, shared them with me! I love these refried beans–so much better than canned and super easy to make.
The fun red chile bowls and woven placemats are from The Pink Store–a great place for Mexican and Central American this-and-thats, and a spectacular restaurant featuring amazing food, seriously dangerous margaritas and wandering Mariaches. It’s across the border in a little town called Palomas, run by friends of my parents.
- 2 cups dry pinto beans, picked over for little stones, etc.
- 5 cups water
- 1 medium yellow onion, minced
- 4 cloves garlic, minced or put through a garlic press (Mom’s recipe said 2 cloves, but we REALLY like garlic!)
- 1 small can chopped green chiles (optional, but yummy!)
- 1/2 cup butter
- 1/2 cup milk
Place pintos, water, onion and garlic in a large pot. Bring to a boil, put lid on, and turn off heat. Let soak for 2 hours.
Return to heat and boil for 3 hours–until beans are tender. Keep the lid on, so beans won’t boil dry. (Your kitchen will be smelling really garlicky!)
Drain and mash beans to the consistancy you like. I use a potato masher and leave some beans whole.
Add butter and milk, stir to combine and continue cooking until absorbed.
Add green chiles, if using, and salt to taste.
Spoon into a bowl, get out some tortilla chips and Ole!
These beans are great by themselves (and with cheese on top!) with chips. Serve them as a great side dish for Mexican entrees like Pulled Pork Enchilada Bake, Melt-in-Your-Mouth Slow Cooker Carnitas, Fajitas Fantastico, Freakin’ Fabulous Fish Tacos, or Especialidad de la Casa Enchiladas! They are also a delicious ingredient in Music Fest Pitas. Yummy!