“Refried” Beans

frijoles pintos refritos : “refried” is a misleading translation, as “refritos” actually means “{they were} fried” — they are not fried twice! 🙂

makes : a couple or three servings { ~half original recipe }

ingredients :

  • ~2–3 cups cooked pinto beans {=1 cup dry, see below}
  • healthy oil : olive is my choice if the sautée temperature is kept low; + butter
  • 1/2 or 1 chopped/diced onion : sweet or Vidalia; amount depends on size and your taste
  • ~5 cloves or 1 head roasted garlic : first +crush @ knife to release anti-oxidants +chop a bit
  • 1 diced/chopped tomato
  • 1/2 tsp cumin
  • 1/2 tsp hungarian or spanish paprika
  • ~1 tsp ancho and/or blended chili powder
  • dash or more cayenne
  • water or the juice from cooking the beans

to taste :

  • cracked black pepper & milled rock salt or sea salt
  • milk {optional} : beans keep longer without; can be added @ dish

prep :

  1. Freshly roasted garlic {0:20–0:35@325°F, crushed + oil + s+p in cast iron or roaster}
  2. In large cast-iron skillet, slow sauté onions in oil + butter until caramelized. {1:20?}
  3. Add tomato & garlic, heat to sweating, then beans, + water if needed. Spices except S&P.
  4. Make sure there is enough liquid so they can “bubble.” Keep an eye on this.
  5. Bring to a slow simmer and allow it all to cook on low heat for 10–20 minutes, stirring occasionally. Mash :: add water if needed :: and repeat. An immersion blender > smoother.
  6. Salt & pepper to taste, serve with fragrant rice, salsa, avocado, and tortillas or chips

How to Cold-Soak Pinto Beans

makes : ~2 cups soaked beans

Soak time will reduce how long you need to cook them. Cold soaking also breaks down the starches that cause gas, and brings out more flavour. Soaking ratio is two to three cups of water per cup of beans. Do not reuse the water the beans were soaked in! it is full of the leached starches.

ingredients :

  • 1 cup dry pinto beans

prep :

  1. To prepare dry beans, place the beans in a large bowl, cover with an ample amount of water and a plate or lid allow to soak overnight or longer. I have been soaking as many as three days, changing the water once per, as I find it does not release the telltale “foam” until then.
  2. When fully soaked {=one overnight after the starch is visible in the soak water}, drain and rinse the beans. Cover them generously with fresh water and simmer for a few hours or until tender/crushable. A dutch oven or slow cooker works great.

thanks to : http://moneysavingmom.com/2012/03/how-to-make-homemade-refried-beans.html & http://chefinyou.com/2009/08/refried-beans-recipe/http://www.ehow.com/print/how_5063040_coldsoak-pinto-beans.html