Tuesday, August 2, 2011

Refried Beans

So first off i just want to say a quick apology for not keeping up with my blog. But i do have a reason! Our computer was in the ‘shop’ for the past week and a half, and all my recipes and picture were on that computer so i couldn’t really get much down. But I am back.

Time: <15 mins
Yield: 1 1/2 to 2 cups
-2 tablespoons of butter or olive oil
-1/2 of a small onion
-2 cloves of garlic
-1/2 tsp of salt
-1/4 tsp if black pepper
-14oz can of Pinto Beans
-2 to 4 TBS of liquid (milk, water, or chicken broth)
-1/4 tsp of cayenne pepper
-1/4 tsp of chili powder
-1/4 tsp paprika

-1/4 tsp of dried oregano
-2 tsp of Chipotle in Adobo puree, (optional)
-2 tbs of cilantro

-1 1/2 tsp of freshly squeezed lime juice

In a medium sauce pan over medium heat melt/heat the oil/butter. Add the onions and garlic. Add in the salt and black pepper and saute for 4-6 minutes. Meanwhile drain and rinse the beans. Add in the beans, milk, cayenne pepper, chili powder, paprika, oregano and chipotle in adobo puree (if using)

and cook until heated through. If you have Now we have to tackle mashing these. You can put them in a food processor or use an immersion blender or if you like them a little more textured you can use a potato masher. After you have mashed them add the cilantro and lime juice. Depending on how long until they will be served you may need to add more liquid. As the beans sit they tend to dry out.

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