Now I’m not one to bash Rosarita’s Refried Beans. I keep a healthy supply at my house and she certainly looks a lot better on the front of a can then I would. But there are times when I get the craving, and that craving turns into a hunger which turns into a need for some homemade beans!

This staple of Mexican cuisine will go well as a side with almost any Mexican dish you make and is easier than most people think. I like to make a big o’l batch of beans because they last a long time and bean burritos make a great snack.

1. Take 2 cups of pinto beans and rinse them until they are clean. Put them in a pot and add 8 cups of water. Cook on low heat for about 30 min. or until they are nice and soft. Add salt to taste.

2. Next, get a pan and cover it with olive oil and put it on high heat. Add a clove of crushed garlic, let it fry for a second and then add the beans. Get a wooden spoon or spatula and stir and mash up the beans until they are nice and soft. Add more olive oil for smoother, tastier beans.

When the beans have a smooth consistent texture, your done. If you are like me and eat this musical fruit with every meal, then I suggest putting a small chopped up onion and two chopped up jalapeños into the pan when you start to fry them. Makes for one hell of a main course if you ask me!