After a few requests for my recipe on refried beans, I decided that maybe someone actually does want the recipe. And this time I actually do remember 'about' what I put in them!
This time around I did not have the time to cook the beans myself so I bought them from the store in 28oz cans already cooked. Pinto beans.
Start in a pot on medium to medium-high heat and melt butter. Then add diced onion and cook/saute stirring occasionally until onion is translucent. Add 3 cans of beans, 2 cups of water, and chicken bouillon, stir and heat till boiling, reduce to simmer or slow bubbles. Using a hand potato masher or stick blender bring the beans to a smooth or almost smooth puree consistency. Now add garlic powder, roasted cumin, and dried cilantro to beans and stir.
Add the next 2 cans of beans, and stir. If consistency is too watery then let it simmer for a while and keep checking on it. If it is too thick then just add a little water (or more butter for a creamier taste and consistency). Let simmer for a few more minutes. If you want the texture of the refried beans to all be the same then add all the cans of beans together then use a potato masher or stick blend to desired smoothness. And of course for chunkier beans just add and skip that step. The more you cook them the more they will naturally break down.
Pull from stovetop/eye and cut the lime in half in order to squeeze the juice in, stir then cover till ready to use.
* NOTES ON ROASTED CUMIN: Use whole cumin seeds and roast/saute them in a pan over stovetop/eye till you smell a smoky but not burnt smell and the seeds seem more caramel or toasted in color then grind in a coffee bean grinder. Or if you have powdered cumin you can repeat the same process but with more tosses of the pan so as not to burn the powder because it will 'toast' more quickly. You can also do this in the oven, but using such a small amount that would be overkill unless you already had your oven on for something else. Pan sauteing (roasting) will be quicker. If you don't want to grind the seeds then start them when you start the onions in the pot to get the desired taste (although you may have to pick a cumin seed or two out of your teeth later, usually they soften up sufficiently to not be worried about them).
I personally like a few dashes of Cholula hot sauce or Chipotle Tabasco right before serving.
This time around I did not have the time to cook the beans myself so I bought them from the store in 28oz cans already cooked. Pinto beans.
- 5 cans 28oz Pinto Beans
- 2 Tablespoons Butter
- 1 Onion diced
- 1 Tablespoon Chicken soup base (or maybe 2 or 3 of those bouillon cubes)
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Dried Cilantro (although fresh would probably be better)
- 1 or 2 Tablespoons Roasted Cumin (more about this later)
- 1 Lime (for juice)
- 1 teaspoon cayenne pepper (or more if you can take it)
- Salt & Pepper to taste if needed (I did not need this after using the chicken bouillon)
Start in a pot on medium to medium-high heat and melt butter. Then add diced onion and cook/saute stirring occasionally until onion is translucent. Add 3 cans of beans, 2 cups of water, and chicken bouillon, stir and heat till boiling, reduce to simmer or slow bubbles. Using a hand potato masher or stick blender bring the beans to a smooth or almost smooth puree consistency. Now add garlic powder, roasted cumin, and dried cilantro to beans and stir.
Add the next 2 cans of beans, and stir. If consistency is too watery then let it simmer for a while and keep checking on it. If it is too thick then just add a little water (or more butter for a creamier taste and consistency). Let simmer for a few more minutes. If you want the texture of the refried beans to all be the same then add all the cans of beans together then use a potato masher or stick blend to desired smoothness. And of course for chunkier beans just add and skip that step. The more you cook them the more they will naturally break down.
Pull from stovetop/eye and cut the lime in half in order to squeeze the juice in, stir then cover till ready to use.
* NOTES ON ROASTED CUMIN: Use whole cumin seeds and roast/saute them in a pan over stovetop/eye till you smell a smoky but not burnt smell and the seeds seem more caramel or toasted in color then grind in a coffee bean grinder. Or if you have powdered cumin you can repeat the same process but with more tosses of the pan so as not to burn the powder because it will 'toast' more quickly. You can also do this in the oven, but using such a small amount that would be overkill unless you already had your oven on for something else. Pan sauteing (roasting) will be quicker. If you don't want to grind the seeds then start them when you start the onions in the pot to get the desired taste (although you may have to pick a cumin seed or two out of your teeth later, usually they soften up sufficiently to not be worried about them).
I personally like a few dashes of Cholula hot sauce or Chipotle Tabasco right before serving.
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