Two sisters cooking and creating...and neglecting laundry. Welcome to our slice of the internet!

Thursday, March 10, 2011

Homemade Frijoles Refritos

After making and these refried beans, I am going to try my hardest to never eat pasty refried beans from a can again. That sounds dramatic, but I'm serious. They were so delicious and made me realize just how bad I've been missing out. You do have to put a little effort into making these: you've got to soak the dried beans, then cook them, and then cook them again (according to the package instructions). But it's definitely worth the extra effort. There isn't any lard in them either, which is a huge plus. Enjoy!

Recipe (10-12 servings):

1 lb bag dry pinto beans, prepped, presoaked and cooked (according to package instructions)
1 white onion, diced and sauteed till soft
1/2 cup - 1 cup water, divided
1-1/2 tablespoons olive oil
1-1 1/2 teaspoons salt
1/4 teaspoon black pepper
1/4-1/8 teaspoon cumin

In a large skillet, combine beans, 1/2 cup of your water and sauteed onion. Turn heat to medium. Using a potato masher, mash beans into a rough puree as everything heats. As the bean mixture cooks a lot of the moisture will cook off, so don't be afraid to add a little more water if you feel like the mixture is getting to pasty and dry (you can make them as thin or thick as you want). Before serving, stir in salt, pepper and cumin.

Few things can satisfy like a good ol' bean and cheese burrito can. Let me show you how I make mine:
I start with uncooked tortillas. You can find them at your grocery store (try to buy ones that are made with canola oil vs. lard....seems like the lesser of the two evils). After you've cooked one side, flip it over and sprinkle a line of shredded cheese down the middle. As the other side of the tortilla cooks, the cheese will begin to melt.
Spoon refried beans (I have them getting hot in a separate skillet) over the melting shredded cheese.
On top of the beans drizzle some red or green sauce. The sauce pictured is Taco Bell Mild sauce in the bottle. I know, it's nothing gourmet; but I happen to dig the flavor and it's quick and easily accessible. I also love La Victoria green sauce on bean and cheese burritos as well.
Slide the tortilla onto a plate.
Wrap it up....
and wolf it down. The cheese will be melted and gooey and the beans and sauce will be hot, just as it all should be.

images by Briana


{Brittany} said...

Oh ya baby!

Haley and Lance (but probably just Haley) said...

Mmm mmm mmmm mmmmmm mmm.

Sarah said...

I am getting ready to try this out but my package instructions just say cook until beans are tender. Do you have an estimate of how long that is? I have never cooked beans before. :)

Briana said...

Sarah- Try 50 minutes at a decent simmer.

Sarah said...