Refried Beans
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!
