Monday, August 13, 2007

Recipe: Homemade Refried Beans

Here is my simple recipe for refried beans for days when you're in a hurry:

1 teaspoon corn oil
1 small onion, chopped
3 cloves garlic, minced
2 cans black beans, rinsed and drained
1 teaspoon ground cumin
1 teaspoon chili powder
1 dash Tabasco sauce
Salt and pepper to taste

Heat the oil in skillet. Saute the onions until clear. Add the garlic, beans and spices and saute until heated through. Remove from heat and mash with a potato masher until smooth. If the beans are too thick, you can thin them out with a little bit of picante sauce.

If you want to make a bean dip, only drain one can of the black beans and add the liquid from the other can to the pot.

Pinto beans will also work and are the traditional bean, but I like the black beans.

If you have time, here is a thriftier choice made with dry beans:

When I make refried beans with dry beans, I make a LOT at once and freeze them.

Note: Refried doesn't mean to fry twice. The prefix "re" in Spanish means thoroughly or very. Authentic refried beans use lard or bacon drippings.

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