Refried beans is an every Wednesday sort of thing at our house.
Soak a few cups of beans over night - black, pinto, or kidney.
Next day, cook beans. I use a pressure cooker - 40 minutes, slow release.
While the beans are cooking, in a medium pan, heat a few tablespoons of oil over medium heat. Add 1/2 minced onion, garlic, and 1/2 medium bell pepper.
When soft, add a tablespoon of cumin seed, tsp of cumin, tsp of paprika, and 1/4 cup of salsa, just until fragrant, about 1/2 a minute.
When beans are soft, add to pan with onion mixture, along with a bit of cooking water if needed. Continue to mash and simmer until texture is as desired. When cool, this will thicken substantially.
I serve the beans with tortillas, chips, cheddar cheese, olives, salsa, sour cream, shredded romaine, guacamole, pepitos, etc.
Left over beans, cheese, and tortillas make a great lunch for the next day.
Astrid
No comments:
Post a Comment