Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Monday, June 14, 2021

Refried Beans

Most of the time it’s the sides that takes grilled meat or veggies to the next level, and some homemade refried beans will do just that.

Drain two cans of black or pinto beans into a strainer and rinse well. In a pot with a little bit of vegetable oil, sauté a small diced onion and four minced garlic cloves until translucent. It’s not necessary, but if you want to add some cumin, chili, or chipotle powder, this is the time to stir them in.

Add the drained beans along with half a cup of chicken or vegetable stock then simmer uncovered for twenty minutes. Salt and pepper to taste, then remove from the heat and either mash them with a potato masher, or transfer them to a food processor and pulse until you’ve reached the consistency you’re looking for.

Put them back on low heat and stir in the juice from a lime wedge or two. Serve topped with some crumbled Queso Fresco of feta if you happen to have some handy.

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