Over the years I’ve tried repeatedly to make refried beans from scratch, but my family has been only lukewarm about my attempts, preferring their old standby Rosarita brand refried beans. Rosarita beans are sold in cans that have bpa in the lining. Not cool. But my kids love refried beans, so I found myself torn every time I shopped. Buy the beans they love and subject them to endocrine disruption or suffer the consequences of grumbling, hungry teens at home? Poison them or starve them do death? (Okay, I jest.) My friend Jane and I had discussed our inability to replicate Rosarita beans at home, so when she told me she’d found a great recipe that her family liked, I had to try it. I changed it up a tiny bit, and increased the recipe so that I’d have plenty left over. I prefer pinto beans, but Jane uses black beans, kidney beans, and small red beans, too. Mix or match, as you like. Ingredients 6 cups dry pinto beans 3 small onions, quartered 4 cloves garlic 6 Tablespoons red wine vinegar (or lemon juice) 1 Tablespoon salt 1 Tablespoon ground cumin 1 Tablespoon chili powder Put dry beans...
