south-of-the-border essentials: refried beans

How To Make south-of-the-border essentials: refried beans

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  1

  PREP/PREPARE
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  Here is the recipe that I use for the pinto beans, feel free to use your own version.
  www.justapinch.com/recipes/side/vegetable/cooking-under-pressure-flavorful-pinto-beans.html
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  When you make the beans, reserve some of the cooking liquid. You might need it to thin out the beans.
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  Gather your ingredients (mise en place).
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  Grate the onions, and the pat some of the excess liquid with a paper towel.
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  Add the butter to a skillet over medium heat.
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  When the foaming subsides, add the grated onion.
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  Cook until the onions soften, and begin to brown, about 3 – 4 minutes, then add the garlic, and cook until fragrant, about 60 additional seconds.
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  Add the beans, then cook and stir, until the mixture come up to a simmer, about 5 minutes.
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  Add the chili powder, and cumin, and stir for an additional 1 – 2 minutes.
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  Crush the beans with the back of a large spoon, or put them into a food processor, fitted with an S-blade, and give them a few pulses.
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  Place the beans back into the skillet, and add the lime juice, and some salt and pepper to taste.
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  Continue to cook, and taste for proper seasoning, about 5 – 7 minutes.
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  Chef’s Tip: If the refried beans are a bit too thick, use some of the liquid from cooking the pinto beans to thin it out.
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  PLATE/PRESENT
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  Serve anywhere you would use refried beans. Enjoy.
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  Keep the faith, and keep cooking.
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