- 1 lb. pinto beans, soaked overnight, drained, and rinsed
- 3 onions: 1 coarsely chopped, 2 finely chopped
- 1 12 oz. bottle of gluten-free beer (such as Omission lager)
- 1/4 tsp. smoked paprika
- 1 heaping tbsp. cumin seeds
- olive oil
Place the beans in a large soup pot. Add the coarsely chopped onion, beer, and enough water to cover the beans by 1-2 inches. Sprinkle with smoked paprika, and bring to a boil. Lower the heat to a simmer and cook, covered, a little over 1 hour, until beans are very soft (with skin just beginning to peel open).
Drain the beans in a colander, reserving about 2 cups of the liquid.
Heat some olive oil in the soup pot and add the finely chopped onions and cumin seeds. Saute until the onions are translucent, about 5 minutes.
Return the strained beans to the pot with about 1/2 cup of the reserved cooking liquid. Stir and mash the beans with a potato masher and a wooden spoon. Add cooking liquid as needed to make a rough, thick puree. Salt to taste and serve with Rudi’s spelt tortillas.
Adapted from the recipe for Refried Beans Vegetariana in Crescent Dragonwagon’s Bean by Bean