Friday, May 10, 2013

Refried Beans

This was my Cinco De Mayo dinner.... I know it's past but you can always make this when ever you feel like a Mexican dinner. I usually buy canned re-fried beans but I had a lot of energy? or time? this year and decided to make my  re fries from scratch. I found a good recipe in my old Mexican cookbook I got for a wedding gift, I think. This takes a bit of planning because you have to soak the beans first, but I didn't find it hard to do. You can find my Mexican Rice recipe here and my tamale recipe here. Also I made some fresh Pico de gallo, recipe here and served with some fresh steamed green beans, you gotta have your veggies you know. These re-fried beans were delicious!!! Enjoy!

Re-fried Beans
Serves 6 or 8

2 to 3 cups pinto beans
1 medium onion, diced
1/4 cup (1/2 stick) butter (or you can use lard, or bacon grease... I used butter-just call me Paula Dean)
Salt and Pepper
Ground Cumin, optional
Chile powder or chipotle powder, if desired
1/2 cup grated Monterrey Jack cheese , if desired

Rinse beans and place in a large soup pot with 8 cups of water and 1/2 teaspoon salt. Over medium high heat, bring the pot to a boil and let boil for 2 minutes. Turn off heat, and let beans soak for 2 hours.
Drain the beans.
Place the drained beans and diced onion back into a 3 quart pot and add enough water to cover the beans and onions by 1 inch. Bring this to a boil, reduce heat, cover, and let simmer until beans are very tender and mash easily (about 2-1/2 hours or so).  Add water if needed as they are simmering.
Once the beans are tender, drain BUT save about 2 cups of the liquid. Also set aside about 1 cup of the whole beans. Then, with a potato masher or in a food processor, mash (or whirl) the rest of the beans until coarsely pureed adding about a cup of the reserved cooking liquid.
Melt butter and add to the pot with the mashed beans and the whole beans. Cook stirring constantly over medium-high heat until the butter is absorbed and beans are very hot (about 10 minutes) While this is cooking add a little more of the reserved cooking liquid until you get the right consistency. I think I added about 1- 1/2  cups all together. Turn the heat to low and season to taste with the salt and pepper, cumin and chili or chipotle pepper powder as desired.
Sprinkle with grated cheese and cover until ready to serve.

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