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May 18, 2012 By headchef
Refried Beans is a staple in our home. I learned how to make them from my sisters in law, but there is something they do that makes them taste better then mine. Robert Irvine has a refried bean recipe Little Chef C wanted to try. She got the full approval of Little Chef A who ‘felt like having bean burritos tonight!’
Little Chef A was more then willing to start the beans while Little Chef C was still at her play date. The beans were rinsed then dumped in the boiling water for 15 minutes. The beans were then strained again, the pot rinsed out, then simmered for another two hours.
Little Chef C took over at this point. When I told her the first step was to saute the onions and garlic she was excited. She said, “we have to do it again where it is nice and white.” She knew what her job was even though she couldn’t articulate it correctly. When the onions were ready she added the chili powder, salt and pepper.
Little Chef C did NOT want to drain the beans herself. I assisted and poured them into the pan. She mixed the spices and beans together before getting out the potato masher.
“Its not hard to smash. I like smashing.” We looked and tasted the beans. She wanted them more creamy. At this point we changed the recipe and added 2 ounces of cream cheese. It still wasn’t sufficiently creamy so Little Chef C decided to try adding water. She said, “Wow! When we add water it is creamy and comes together.” It is funny to me she uses this terminology. I know it comes from Food Network! She tasted it again and said it was perfect!
We rolled the beans in a flour tortilla and added some extra ingredients to our tastes. The Little Chefs gave it a thumbs up.
Refried Beans: Frijoles Refritos
|
1 lb pinto beans (dried, picked over for stones and impurities) 2 tbsps grapeseed oil 1 red onion (diced) 3 cloves garlic (lightly crushed with the side of a knife blade and minced) 1 tbsp chili powder (mexican) |
2 oz cream cheese black pepper 1 tbsp fresh ci |
| 1 | In a large stockpot, bring the beans to a boil in 8 cups water. Let boil for 15 minutes and skim off any scum that rises to the surface. Drain beans in a colander and rinse. Wash out the pot and return the beans to the pot with 8 cups fresh water. Bring to a simmer, cover and let cook until tender, about 2 hours over low heat. |
| 2 | In a large saute pan, heat oil over medium-high heat until it begins to shimmer. Add onion and garlic and saute until the onion turns translucent. Add chili powder, salt, and pepper, and cook for a few minutes to allow flavors to integrate. Drain beans and add to pan, mashing the ingredients together. Heat through and serve with minced cilantro or minced parsley sprinkled on top. |
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