Caribbean/Mexican Style Stove Top Refried Beans

• pinto beans↗2 cups
• onion↗1⁄2 cup

  (thinly sliced)

• scallion↗1⁄2 cup

  (thinly sliced)

• sazon goya con culantro y achiote0.5 packet

  5 g

• cumin↗1⁄2 tablespoon
• dry oregano↗1⁄2 tablespoon
• Mexican oregano↗1 teaspoon
• bacon↗3 slices

  (chopped)

• basil leaves↗4

  (chopped)

• whole garlic cloves↗4
• olive oil↗3 tablespoons
• salt↗1 teaspoon
• fresh ground pepper↗1⁄2 tablespoon

Step-by-step instructions

1. 1

   Preparing beans: Sort the beans, getting rid of rocks and dark beans.Soak beans to soften for at least four hours, over night works best. (The longer the beans soak the quicker they cook). Drain beans.

2. 2

   Set stove to a medium heat. In a medium pot add oil and allow to heat for about a minute.

3. 3

   Add onions, whole garlic and scallions to the pot, allow the vegetables to caramelize and soften, stir often. Takes about 8 minutes.

4. 4

   Combine Sazon, salt, pepper, dry oregano, Mexican oregano, cumin, fresh basil, and bacon to the vegetables. Lower heat to low and let flavors combine, for about 4 minutes.

5. 5

   Add drained beans to the pot. Cover the beans with water and let simmer on a medium low heat, stir occasionally, until beans softened.

6. 6

   About four to six hours later (make sure beans are soft) remove beans from heat. You can leave the beans with the liquid and eat them how they are.

7. 7

   For refried beans drain beans of excess water. Mash the beans with a potato masher until smoothed an well combined.

8. 8

   Serve hot.