You don't have to live south of the boarder to make your own refried beans, and for the record, they aren't actually fried twice, not even once! Aside from the confusion on the name or the history behind them, refried beans, made right, are soooo good, and easy too! I use the crockpot to cook my beans for this dish, it's just easier.
|Spicy Refried Beans|
Prep time: 5 mins
Cook time: 120 mins
Total time: 2 hours 5 mins
- 2 1/2 cups of dry pinto beans
- 3 quarts of water
- 2 tbsp olive oil
- 1 cup onion, finely chopped
- 2 tbsp red pepper flakes
- 1 tbsp paprika
- 1 tsp cayenne pepper
- 1 cup water
- Cheddar cheese
- Rinse the dried beans in water making sure to get rid of any dirt that might be hanging out.
- Add the beans to a large pot and cover with water. (Make sure there is about 4 inches of water above the dried beans – they will soak up a lot of water)
- Cook the beans for 2 1/2 hours. Bring the water to a boil and the cover and reduce to a simmer.
- Once the beans are cooked, drain the excess water and set aside.
- In a large skillet add the olive oil over medium high heat. Saute the onions along with the red pepper flakes, paprika and cayenne pepper for about 5 minutes. Add in the drained beans and 1 cup of water. Using an immersion blender, lightly blend the beans until they have a consistency of mashed beans. Season with salt as needed.
- Serve with shredded cheddar cheese.
I use this recipe from What's Gaby Cooking because it's spicy but not too hot and just the right amount of flavor so the beans can be used in many dishes, and if you cook a bag of dry beans, you will get many meals! Paired up with homemade flour tortillas, you have a true Mexican feast! Don't be shy, try your hand at making your own refried beans, make someone's day!!