1 cup dried pinto beans
1 tbsp butter
1 tbsp olive oil
1 cup yellow onions, chopped
1 jalapeno, seeded & minced
1 tbsp garlic, minced
1/3 cup cilantro, chopped fine
1 bay leaf
1 tsp chili powder, hot
1/2 tsp cumin, roasted & ground
Salt to taste
1/4 tsp oregano
1/4 cup cheese, grated
- Soak the pinto beans in lots of cold water overnight. Drain the next morning.
- Pressure cook the pinto beans in fresh water with the bay leaf. Alternatively place the beans in a heavy bottomed pan, cover completely with water, adding a couple of inches extra over the beans. Toss in the bay leaf, cook for 1-2 hours or until the beans are soft. While they are cooking you may need to replenish the water.to keep the beans covered.
- Once cooked, drain the beans but retain any liquid from them. Mash the beans until they are well-mashed.
- Heat the oil in a pan. Add the onions, stir, and cook until they are soft and transparent. Add the garlic, jalapeno, all the spices, and salt to taste.
- Fry for a minute, then add the beans and any drained out liquid. Mix well and cook for 5-10 minutes or until you get a nice and heavy paste. If the paste seems too dry add a little water as needed.
- Remove from heat, pour the paste into a serving bowl, sprinkle with cilantro and cheese.
- Serve hot.
We ate these in the Festive Seven Layer Dip, so I don't have a separate photograph for the beans. You can see them in the bottom layer of the dip in the dip. I will update with a better photograph the next time I make them.
The Refried Beans go out to Rachel @ The Crispy Cook who is hosting My Legume Love Affair #20, an event created by Susan @ The Well-Seasoned Cook.
Vegan Substitutes: Try Vegan Cheese as a substitute for cheese. Choose one that will melt well.
More Mexican Style Food:
Healthy Vegetarian Tacos
Vegetarian Chilli Con Soya
All text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007 - 2012. All Rights Reserved. Kindly do not reproduce without permission.