bits and pieces

Wednesday, November 24, 2010

refried beanz

Refried beans are a necessary staple of any mexican/tex mex themed meal. They're also the kind of food that seems better the next day even though it was already excellent. Confession - this is a cheater's way of making refried beans - I had forgotten to buy beans and soak them over night, etc, etc, so I bought 2 cans of pinto beans and just went from there. If you're a better cook than me, buy real beans, do all of your bean things to them, and then just pick up where I say 'empty your can of beans into a pot' and shake your head with shame. In theory you could simply fry up your beans and give 'em a mash, and that would be that. BUT obviously beanz are better with some onion, garlic, and jalapeno.
ingredients:
2 cans of pinto beans (note: you can also use black beans if you'd like)
1 tbsp of oil (I think I used canola)
1/2 cup of minced onion
1-3 minced jalapeno peppers (these are optional I guesss.. I used 2 but you can use more depending on how badass you like your beans)
2 cloves of garlic, minced
1/4-1/3 cup of water
some cayenne, cumin, pepper, salt, garlic powder, you can add whatever you likkke (heeeyyy!)
other things you will need:
pot for making yo' beanz
a good sturdy fork/potato masher

  1. toss your oil into your pot along with your onion and sautee until the onion starts to soften.
  2. add your garlic and your jalapeno, and cook for another couple minutes until it starts to get fragrant and yummy.
  3. throw in about 1 cup of your and give em a good mash with your fork/masher. Let them cook for a few minutes. Add the rest of your beans and do any additional mashing you think necessary. I like to have some bean-like shapes left behind, so I only mash about 1/3 of my beans, but go to town.
  4. add your spices and seasoning. Stir and adjust to taste
  5. At this point your beans will be getting fairly hot and cooked. You'll want to add a little bit of water and stir it in - about 2 tbsp. Let the beans cook for another 2 minutes or so.
  6. Repeat the water process if necessary - you don't want bean soup, but you want them a litttttle mushier than just beans. Remember - your beans will 'harden up' once they're done, so don't worry if you think you added a little more water than necessary.
  7. salt yo' beanz. Beans generally take some salting. Make sure you do this gradually as nothing is worse than too much salt (bleh!).
  8. Serve as a side to any mexican type food (see: chimiiiiichangaaaas).
  9. BEANS FOR ALL!

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