Hello! After a long time thinking about and planning for this, we have finally started our very own food blog. There’s certainly no lack of these, but sometimes we thought that the sort of food we wanted to make and enjoyed eating was a bit under-represented. What better than to just get out here and do it ourselves?
So here we are. The first recipe that is going to be featured here is a light response to your traditional refried bean recipe. Normally full of some sort of fat, whether it be bacon, lard, oil, what have you, this is a practically fat free version.
When I was growing up, I hated beans. With a passion. There was just something about them that made me sick. Fast forward to a year or two ago and I decided that, especially with some new family members that happened to be vegetarians, I should learn to at least tolerate them or risk going hungry. I started small and sporadic, and after six months or so I realized that I was really starting to enjoy myself.
One of my biggest loves is Mexican food, so I decided that refried beans needed to become a part of my arsenal. It took me a few tries, but I think I’ve come up with a recipe that will blow any canned version out of the water. It’s a bit more work, obviously, but in the end it’s so much better for you that it’s completely worth it to me.
|Dietary||Gluten Free, Vegan, Vegetarian|
|Meal type||Side Dish|
- 8oz Pinto Beans
- 1 medium Onion (diced)
- 3 cloves Garlic (diced)
- 2 Serrano Chilies (diced)
- 1 Roma Tomato (diced)
- 1/2 Lime (juiced)
- 1/2 teaspoon Cumin
- 1/2 teaspoon Cayenne
- 1/2 tablespoon Onion Powder
- 1/2 tablespoon Sweet Paprika
- 1/2 tablespoon Smoked Paprika
- Salt & Pepper
|Start the process by soaking the beans overnight.|
|After the soak, drain and rinse them thoroughly and put them in a pot along with enough water to cover them by two or three inches. Bring them to a boil and then let them simmer for a couple of hours or until they are tender.|
|When they are done, strain them once again and save the cooking water.|
|In the pot, cook the onions, garlic, chilies, and tomato. I like to get a bit of caramelization on the onions, but cook to your tastes. Make sure to season with salt and pepper as you go.|
|After the vegetables are ready, add the beans back to the pot along with the other spices and the lime juice.|
|Starting with a small amount of liquid, about 1/4 cup, add the cooking water to the pot and start blending everything with an immersion blender. Keep blending and adding water as necessary until the consistency you like is reached. And remember that as they cool they will thicken up a bit, so if you go a bit past where you wanted it will be okay.|
If you don’t have an immersion blender you can absolutely get the same results in a food processor or a blender.