Refried Pinto Beans | Oregonian Recipes

Ingredients

• 1 pound dried pinto beans, sorted well, soaked overnight, drained and rinsed
• 6 cloves garlic, peeled and smashed, plus 2 cloves minced (divided)
• 1/2 medium white onion, chopped
• 1 small carrot, chopped
• 3 sprigs fresh cilantro (or 3 sprigs fresh epazote or 1 1/2 teaspoons dried epazote or Mexican oregano, available at some Latino markets)
• 2 bay leaves
• 6 cups water, plus more as needed
• Salt
• 1/4 cup extra-virgin olive oil
• 1 tablespoon ancho or New Mexico chile powder (or paprika)
• Lime juice, to taste