Bean Pot

Our Recipe for Frijoles Refritos -- Refried Beans

We start with a small, 450g package of dried pinto beans. They must be washed and sieved thoroughly for bits of stone and/or bits of dirt.

Once the pinto beans are well cleaned, we add water, roughly about double the volume of the beans, and bring them to a rolling boil. Then they're covered and taken off the burner for an hour (quick soak method).

After an hour they're returned to the burner, returned to a near boil, then brought to a gentle simmer and covered until the beans are just tender (about an hour to an hour and a half).

At this point they're crudely mashed with a potato masher, and chili powder and cumin (at least a tablespoon of each), plus a small bottle of hot Old El Paso Taco Sauce are added. Then continue simmering, blending the flavours, for about 45 mins (stirring frequently so it doesn't stick on the bottom).

Great veggie filling for your burros and burritos.

We spoon the refried beans onto large spinach-flavour tortillas (wraps), spreading out the bean mix, and add some shredded cheddar cheese and thin slices of raw onion. Roll them up, and nuke a pair of them (cut in halves) about 2 mins or so on high in a microwave oven, to melt the cheese and slightly cook the onion.

Top with anything you like. We like avocado, salad greens, chopped green or red pepper, black olives, salsa, and a dollop of sour cream (fat free)

Goes well with a side of rice, especially Spanish rice.

The leftover refried beans, covered in the fridge, last about a week. Or they can be frozen for use at another time.

Cheers!