See Also: Beans · Cooking Club · Pressure Cooker · Side Dishes
Refried Beans
From Dorothy McNett's recipes at www.dorothymcnett.com. Cook your own beans or use good quality canned ones. This is great tucked into tortillas and rolled.
2 tablespoons extra-virgin olive oil
1 teaspoon whole cumin seeds
1 onion, chopped
4 cloves garlic, minced
3-4 cups cooked pinto beans
about 1/4 cup of the bean cooking liquid, or vegetable stock
1/4 teaspoon cayenne, or as desired
3/4 teaspoon fine sea salt
In a large skillet, heat the oil. Add and sizzle the cumin seeds for 10 seconds while stirring. Add the onion and garlic and saute until the onions are soft, about 3-4 minutes. Add about 1/3 of the cooked beans and 2-3 tablespoons of the liquid, mashing the beans with the back of a spoon or a potato masher. While the mixture is simmering continue to add the beans and liquid in batches, mashing as you go. Add cayenne and salt. Cook until the liquids evaporate and the mixture thickens and "fries" a bit. Serve with grated cheese, if desired.
Recipe created 1997-03-03.
