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Refried Pinto Beans

Refried Pinto Beans

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This post is dedicated to my mom.  We spent some time with her back in April.  I grew up in a tiny little town, with not many dining out options.  Today, it is still a tiny town without many dining options.  Of course, there is a Mexican restaurant;  doesn’t every town have one?  Over a very filling lunch (think super-sized) she mentioned that she still remembers the refried pinto beans I use to make when I was a kid.  She liked the texture of them.  Funny thing is, I make them very often but have never shared the recipe until now.    

 

 

Lenny and I both love beans and we don’t discriminate, they are all good.  Guilty pleasure, I loved refried beans, and usually order them instead of black beans when we are going Mexican.  I love how creamy they are (thanks to lard), and I can not resist smearing them all over my tacos.  I know, maybe a little weird.  I do love them.

My smashed (aka… refried) bean recipe is simple.  Lard-free.  Spicy.  Full of texture.  I like to use pinto beans that I have cooked ahead of time and stored for when a hunkering of delicious hits.  A couple of times a month, I pick a bean and cook up a big pot.  They freeze wonderfully, and can be used for recipes like this or to toss into soups and stews.  If you don’t have the time to precook a big pot of beans, feel free to use canned.  I cook up some yellow onion, garlic (I used green this time), and serranos, until slightly soft.  Then I pour in the beans along with some of their nectar.  Cook, stir, cook and stir.  Once the mixture is slightly thick, I start smashing with a potato masher.  I do not make the bean mixture completely smooth, I leave a lot of whole beans in there.  They are the texture.  That is really it.  Easy.

 

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Refried Pinto Beans

Ingredients:

4 cups of pinto beans, with 3/4 of their nectar

1 large green garlic bulb or 3 small cloves, minced

1 small yellow onion, minced

1 tablespoon olive oil

1/2 lime juiced

1 serrano, diced w/seeds (more or less depending on the heat you like)

kosher salt to taste

How To:

In a large frying pan, over medium-low heat, gently heat the olive oil.

Add the onion and garlic, stir, and cook until soft.  About 3 – 5 minutes depending on the heat of your stove.  Stir every so often.

Add the serrano, stir and cook for 1 minute.

Add the beans with their nectar, lower the heat to a simmer, stir and cook for about 5 – 8 minutes, until the nectar is reduced slightly.

Using a potato masher, gently mash.  Do not over mash, leave about half of the beans whole.  A little texture is great.

Add the lime juice and season with salt to taste.  Stir.

Gently heat for 1 minute.

Serve.

Eat.

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Nishta

Friday 22nd of June 2012

I made a version of these today (with lard! I live in Texas & get pork fat in my monthly meat share, so I started rendering my own for tortillas). They were fantastic and really hit the spot with a cold beer--thanks for the inspiration.

S.Lynn

Thursday 14th of June 2012

Lard free?!?!? Sacrilegious. Just kidding. Similar to my hubby's recipe. It's delish!

El

Monday 11th of June 2012

This looks like a great summer snack. I suspect they're much better than the restaurant too!

Vijitha

Friday 8th of June 2012

I love the gritty texture you get in some mashed bean dishes. I have the really smooth ones we find in Mexican restaurant. Garlic and peppers definitely adds great flavor to the dish. I love how simple is your recipe.

wanda zuroff

Friday 8th of June 2012

These are the refried beans I like, not the over smashed kind you find at most Mexican eateries. Thanks, Denise.