Refried Beans, but notPosted: May 18, 2012
I grew up with canned vegetarian refried beans. That was the bean product of choice for tacos. I really didn’t like them. Something about how they “slurped” out of the can and how thick they were, even when well heated, just didn’t sit right with me. I remember getting Rosarita’s “vegetarian refried beans with lime”, which was more tolerable, but still mildly dreadful.
I liked the lard laden ones at the local taco joint, those were great, but not really something I would want to eat on a regular basis.
Now, I’ve always enjoyed whole beans in tacos, black beans and kidney beans primarily.
But it wasn’t until I went to my friend Laura’s house (owner of a white plate that I
borrowed for blog photo purposes), that I discovered homemade “refried beans” style mashed pinto beans. She made them from whole dry pinto beans with a few seasonings and mashed them.
You mean, you can make refried beans from scratch??? (I’ve obviously never considered this)
Pinto Splits? Good enough.
I found it funny, that the bag said “No Cholesterol”. Well, there better darn well not be any cholesterol in DRIED BEANS. I would be terrified if there was. Made me think of Almost Pizza.
I dumped a half a bag of them in my slow cooker with water, a diced onion, garlic, cumin, hot sauce and black pepper, let it do it’s thing for awhile and then, according to other recipes, I drained the water out, and then mashed the beans up. At that point I added salt, adding it before would have made the beans more difficult to cook. I then re-added additional water to get it to a perfect consistency, and squirted a little lime juice in for flavor.
Oh my. Delish.
The beans were so good, we just wanted to eat them plain with chips or tortillas. We were out of tortilla chips so we made some with leftover corn tortillas.
But then we burnt them, smelled the whole house up, practically caught the oven on fire (not the first time we’ve done that). We threw up the white flag and ran to Rosauer’s instead.
Refried Beans, un-fried
2 lbs Pinto Splits
8 cups of water
1 TB ground cumin
1 onion, chopped
3 TB fresh garlic, chopped
3 TB Valentina Hot Sauce (I think this is in every recipe I’ve made, lol)
4 tsp salt (to taste)
Toss beans, water, cumin, onion, garlic and hot sauce in slow cooker for 6 hours on high (or over night), drain liquid from beans and reserve. Mash beans with masher or puree in food processor if you desire a more uniform texture. Add salt and the juice of one lime.
Eat as a side dish, as a dip with chips (ideally not burnt ones)