Wednesday, October 27, 2010

Refried Beans al la Larsen

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.


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