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Sart with a 1 lb bag of pinto beans washed and picked for rocks, etc.
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Rinse the beans under cool water.
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After rinsing, add in beans to a large kettle of cool water.
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Add in 1/4 of a medium onion in slices.
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Add in 1 jalapeno pepper cut into slices.
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Add in 4 Tbsp.
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salt and 1 tsp.
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of garlic pwdr.
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Cook, covered on low till beans are ready, adding water as needed to ensure which they don't boil dry.
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Once beans are ready, heat a large frying pan with 1/4 c. veg.
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oil.
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When oil is warm, reduce the heat to low and add in the chile arbol peppers, frying them in the oil till the oil tints a light red color.
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Once oil is tinted red, remove the chile arbol.
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Scoop out the beans from the other kettle by the c. full and slowly add in into the warm oil making sure to drain as much water from the beans as possible to prevent the oil from splattering.
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Once all the beans are added, then you simply fry them for approximately 3 to 4 min till you are able to mash them easily.
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Use a potato masher to mash the beans.
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As you mash them, you will add in water from the bean kettle to the fying beans till you have a refried bean consistency (like in the restaurants).
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After you achieve this, you can add in salt to taste as desired.
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Be certain not to add in too much salt, as the salt will take some time to dissolve completely into the beans; so remember less is more in this case.
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This recipe has an excellent flavor and IS ***NOT**** warm or possibly spicy at all.
