Home Made Refried Beans

A staple of Mexican food, refried beans are by any standard a delicious indulgence. We love Mexican food here and I am always interested in creating healthful vegetarian alternatives to world foods that we try in restaurants every now and then. This recipe of refried beans has the authentic Mexican taste that goes so well with tortillas, tacos, rice, and dips. I used this recipe to make the refried beans for the Festive Seven Layer Dip.

Ingredients:
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

Method:

1. Soak the pinto beans in lots of cold water overnight. Drain the next morning.
2. 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.
3. Once cooked, drain the beans but retain any liquid from them. Mash the beans until they are well-mashed.
4. 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. 
5. 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.
6. Remove from heat, pour the paste into a serving bowl, sprinkle with cilantro and cheese. 
7. Serve hot.

The best thing I like about refried beans is that they can be prepared in advance and refrigerated for a couple of days. If you plan on doing this, follow though till step 5., then cool and refrigerate the beans. Before serving them, heat the beans through, then add the cheese and cilantro, and serve.

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

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