Wednesday, October 28, 2015

Refried Beans

Confession time: this is not my first go at refried beans.  I've tried them before and they were runny, watery, and just, well, gross.

But this time?  This time they were really good.  Like, good enough that I ate them leftover.  Yeah, that's kind of a big deal.

They are simply seasoned - just taco seasoning and a little S&P.  Plus, they are very low maintenance too.  They cook for a few hours, but you don't have to do much besides blend them up at the end.  And, depending on how chunky or smooth you like yours, might not take much time at all. 

We had these on tostada shells for dinner - it was a great meal!

Refried Beans
Makes 8 servings

16 oz dried Pinto beans, rinsed and picked through (remove any 'ugly' beans or stones that may have snuck inside the bag)
1 medium onion, coarsely chopped
2 garlic cloves, smashed
2 tbsp taco seasoning
Water or veggie/chicken/beef stock
1 tbsp butter
Salt and pepper to taste

1.  Place the beans, taco seasoning, onions, garlic and enough water (or stock) to cover the beans by about 1 inch and bring to a boil.  Lower the heat to a simmer, cover and cook until the beans are tender - between 2 and 3 hours.  Open the lid to stir every 30 minutes or so and add more liquid if it gets low.

2.  Remove the beans from the heat and get to mashing/pureeing!  I used my immersion blender, but a potato masher and some elbow grease would work great too.

3.  Once the beans have reached the consistency you like, taste and season with salt and pepper (and more taco seasoning if desired), turn the burner back up to medium and add in the butter.  Stir the beans to melt the butter and warm back up.  Serve and enjoy!


 Happy Eating!
~ Sara :)

No comments:

Post a Comment