Saturday, May 23, 2009
I've always loved refried beans - they're filling and they're tasty - what can be bad about that, right?
As it turns out, refried beans are called refried because they are first cooked, then mashed and fried in lard/fat to give them their characteristically smooth, creamy texture.
Tell me the thought of that doesn't just totally skeeze you out. Beans frying in lard - not my idea of tasty fudz.
I decided that if I was ever going to eat refried beans again I had to develop my own method of making them. Turns out it's so easy that I'm pretty sure a trained monkey could actually do it.
Seriously, no exaggeration needed.
So, next time you've got a hankering for some tasty refried beans to add to your bean burrito, nachos, taco salad, etc. try this instead of loading up at your favorite Mexican joint.
Your arteries will thank you.
Makes 4 Servings (1/2 cup/100 g)
1 (14 oz) can pinto beans, drained and rinsed
1/2 small yellow onion, chopped
2 garlic cloves, chopped
1 teaspoon olive oil
1/2 tablespoon chili powder
1/2 teaspoon cumin
Process the onion and garlic in a food chopper/processor until nearly pureed. If you don't have a food processor/chopper, throw on some sunglasses and chop until they're a super fine mince. Heat the olive oil over medium heat in a 2 qt. saucepan until it begins to shimmer. Add the onion and garlic mixture and cook until softened, about two minutes. Add the chili powder and cumin, mixing until evenly distributed. Add the drained, rinsed pinto beans and add enough water to cover the beans. Bring to a boil, reduce heat, and simmer uncovered until water has decreased by half. Mash beans with a potato masher until they resemble your desired level "refried-ness." If still too thin for your liking, let sit over med-low heat, stirring occasionally, until they are as thick as you like. Serve immediately, or store in refrigerator with plastic wrap pressed directly on surface of beans so as not to form a skin.
This is a nutritional estimate, I do not claim it to be exact - although it is pretty close.
1 serving - 1/2 cup/100 g