Recipe: Refried Beans

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I was contacted by Johnny W. from San Antonio after he saw my Hot Sauce video on Chow.com. After e-mailing a few times, he asked me for a refried bean recipe made without lard, which I am happy to share today. You can easily make it spicier by adding more jalapenos. Top with cheese, cilantro, black olives, sour cream and/or any other favorite topping and serve with warm chips.

Go to Vegetarianized.com for more pictures of this recipe, and nutrition and price information, plus other recipes. Or, check back each Monday for a new tasty dish.

Servings: 4
Time: 15 minutes active; about one hour (plus refrigerating the beans overnight)

25 ounce can pinto beans, drained and rinsed
1 medium onion, chopped and divided
2 tablespoons extra virgin olive oil, divided
1 jalapeno, chopped finely
1/2 teaspoon salt
1 1/2 teaspoons fresh oregano, chopped finely

1. Put beans in a medium pot and cover with water. Add 1/2 chopped onion, 1 tablespoon extra virgin, jalapeno, salt and oregano. Heat over medium heat and cook for 20 minutes, stirring occasionally.

2. Remove from heat and drain over a bowl to also save the liquid. Put both liquid and drained beans in separate airtight containers and refrigerate overnight to allow flavors to marry.

3. The next day, in the same medium pot, heat remaining tablespoon extra virgin olive oil. Add remaining 1/2 of chopped onion and sauté over medium heat for 5 minutes.

4. Add half the beans and half the liquid and mash with a potato masher. Add remaining beans and liquid and mash again, until desired consistency is reached (I like to leave some chunks of beans). Cook for another 20 to 25 minutes, until most of the liquid is evaporated—again, until desired consistency (I like mine a little creamy and soupy). Serve warm with chips.

Writer Bio: Adrienne D. Capps loves food and is a vegetarian—she doesn’t believe these things are mutually exclusive. A vegetarian for the past nine years, Capps created Vegetarianized.com as a way to share her passion for eating, drinking and cooking—and to make vegetarianism more accessible. The blog transforms meat dishes into vegetarian or improves vegetarian recipes and puts the results up in a weekly post called the Sunday Serving on the blog and at the Facebook Group Vegetarianized. Capps is also a food writer, teaches cooking classes in Davis and is an amateur caterer. Upcoming cooking classes and recent food articles are found on the blog home page.