Refried Beans


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Member since 2007
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Serves | Prep Time 1 day | Cook Time 3hrs

Why I Love This Recipe

Honestly, I don't know why making beans this way is called refried, as I don't fry them the first time, let alone re-frying them. So maybe they're not REAL Refried Beans? I dunno- I just like them this way!


Ingredients You'll Need

1-2c dried Beans- preferably majority PINTOS, but I also tossed in a pinch of Reds, Navies, Blacks and Kidneys
Water- to soak beans overnight
Utensil - either an old-fashioned Potato Ricer or an Immersion Blender
1-3cans Vegetable Broth
add'l Water, as needed
(Kosher) Salt & Pepper
1can diced Tomatoes w/Green Chilis
Chili Powder
Onion Powder or Minced Onion
Cayenne Pepper
Hot Sauce
Crushed Garlic


Directions

* Soak beans overnight, adding water as needed so that they remain covered at all times w/water as they plump.


* Rinse beans in cold water; add to large Dutch oven or other cooking pot.


* Add broth, as much as you wish or have on-hand, to cover beans, adding water if need be; add generous pinch or 2 of salt and bring to a rolling boil.


* Boil for 1hr, stirring frequently and adding liquid as needed to keep beans from burning but be careful to not make TOO SOUPY.


* Towards the end of the hour as beans begin to tender, begin scraping and mashing w/ricer (or immersion blender if you have one- I don't, but I have before- gave it to my kid to make smoothies when she moved out)


* At this point, beans should be beginning to thicken; reduce heat, add tomatoes and season to your liking w/garlic and onion and hot stuff; add more liquid if TOO thick as beans are not yet pasty enough.


* Cover and simmer on very low heat, mashing (or blending) continuously for another hour +/- (will depend on how much beans you decided to start out with).


* Beans are done when they are all very tender and mashed up to a nice, pasty consistency; don't worry about some kidneys and blacks sneaking thru unscathed- they make for a nice texture/color contrast- the pintos and reds will mash down nicely.


* Serve over rice of your choice, maybe with a nice piece of grilled Chorizo!


Questions, Comments & Reviews



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