Back to Basics-Refried Beans

When I get into one of those meal ruts I sometimes like to be lazy, and have a "random assortment of Mexican foods week." This week long meal plan is just the sort of thing to help me get the most amount of meals out of the least amount of work. Because, let's face it, if you have burritos on Monday night you've: chopped lettuce, grated cheese, made guacamole, cooked meat, etc., so all that work for just one little meal! But, (DUM DUM DUM!!!) if you do enough cheese grating and lettuce chopping for a few meals, well then, you're ahead of the game by a lot. All you have to do the next few nights is pull a stack of Ziploc out of the fridge and mix it up just a bit, and you've got a week of different-ish meals.


Usually on weeks like this I made Refried beans. I am a huge believer in the less-is-more attitude with refried beans. I've eaten beans with all manner of stuff thrown in. Beer, bacon, ham, who-knows-what-else. It is my opinion that refried beans are best left simple. This is my process. It is most likely nowhere near authentic. If you have insight on that, or would like to share your own process for making these, please do! I would love to hear it!


I start with one cup of pinto beans.Rinse them well, and pick through them by hand to get out any rocks or weird looking beans. Nobody wants to bite down on a rock!!

Now, you are supposed to let the beans soak overnight. That being said, I am rarely organized enough to do that, so I usually just bring them to a hard boil for five minutes and then drain them. You won't want to forget to drain them because that water is usually brownish, so it's a good last ditch attempt to remove dirt particulate.

Now that you've done that, add: garlic, onion, jalapeno (if desired). For 1 cup of beans (enough for my family for about three days of lunches, burritos, and snacking.) I add 4-5 cloves garlic, 1/2 med onion and two seeded jalapenos. Don't bother chopping them, just drop them in. They'll get blended in the end, so chopping is unnecessary.

Cover your pan and let simmer until the beans are soft. I usually set my timer for one hour, and check on them every hour to make sure they have enough liquid. I start out simmering at medium, and drop down to low the closer done they are, and the closer to dinner time it gets. It's a real precise science, ya know.

When they are done to your satisfaction, pull out your immersion blender or hand beater, or whatever you liquefy with.

Liquefy.


This is my refried bean spice collection.


Fresh ground black pepper (sometimes I use ground white too, it's spicy and good.), Kosher salt, Chili Powder, Mexican Oregano (cheap in the Hispanic food section, and SO GOOD!), Cumin and Coriander.

I have no precise measurements for this. Taste it, and add seasoning until you like it.

One VITAL fact. DO NOT EVER ADD SALT TO LEGUMES UNTIL AFTER THEY ARE COOKED!!! That makes the legumes tough, hard and weird. It's a fact. But, if you wait until after they are done, you are in for perfection. And, please don't undersalt your beans. That would be a crime. Ok, I'm done now. Thank you for listening.


Now, if you're happy with your beans at this point, you can serve this, and you've got some good, healthy deliciousness that will satisfy your family immensely. But, if you're not willing to settle for anything less than over-the-top flavor, here's your next step. Heat a few tablespoons of canola oil (I think lard is traditionally used--I haven't convinced myself to actually buy that yet, although I have tried a few times.) in a cast iron (or whatever) skillet until almost smoking. Pour your heated oil over the top of your beans, and GENTLY stir the sizzling goodness into your beans. This puts the "refried" in refried beans, as I understand it. And, it takes the flavor profile over. the. top.

And... enjoy!

My kiddos are always so excited when I make these. I'm actually not allowed to buy cans of refried beans, and that, my friends, does a momma's heart good.

A few ideas for your next Mexican Food week-keep in mind that this can serve lunches and dinners:

Burritos

Tacos

Fajitas

Nachos with the works

Taco Potatoes

Add Mole Sauce or Enchilada sauce if you want to get fancy for one night. :-)

Rockamole Stew or Cabbage Salsa as sides, simple lunch dips, or burrito fillings.

Refried Beans

1 Cup Pinto Beans

4-5 cloves Garlic

1/2 med onion

1-2 Jalapenos (optional)

Cook, covered, med-to-low temp until done. Blend until smooth, and add to taste:

chili powder

cumin

salt

pepper

coriander

Mexican oregano

Heat 2-3 TBSP canola oil until almost smoking. Pour over refried beans and gently stir in.

Enjoy!