Wednesday, August 4, 2010
0 Recipe #158: Refried Beans (Vegetarian Version)
This dish is going to be the accompaniment to tonight's dinner, huevos rancheros, which will be made very shortly. :-D
Refried Beans (Vegetarian Version)
This recipe is quick & super easy to make! Refried beans, or frijoles refritos, is a dish that goes well with many different Mexican foods: It makes a great side for steak or chicken fajitas, quesadillas, pupusas, empanadas, etc., and of course, huevos racheros. :) It can also be served alongside Mexican rice.
1 Tbsp. extra virgin olive oil
2/3 c. yellow onion, finely minced
1 tsp. garlic, peeled & finely minced (about 1/2 large clove)
1 15.5 oz. can of pinto beans, (including liquid), mashed with a fork or potato masher
1 tsp. dried epazote leaves
1/8 tsp. salt, or to taste
1/4 tsp. cumin
1/4 tsp. ground coriander
1/4 tsp. dried oregano leaves
small handful of shredded Añejo cheese (or Parmesan) (optional)
small handful of Totopos (optional)
Directions: Sauté onions in olive oil on low heat until translucent, about 5 minutes. With a minute left to go, add garlic so that it's softened but not browned. Next, turn up heat to medium low & add mashed pinto beans & also any remaining liquid from the can. (This will help keep the beans moist & prevent them from burning.) Add all spices, stir thoroughly, & cook for about 2-3 more minutes, or until heated through. If necessary, add a bit of water to pan during cooking if liquid from can starts to evaporate too quickly. Remove from heat, transfer to a serving dish or evenly distribute onto plates. Top with Añejo (or Parmesan) cheese &/or totopos (small tortilla triangles), if desired. Serve & enjoy!
Yield: Serves 4.
Variations: I know it's rather untraditional, but refried beans taste really good with fresh, diced vine-ripened tomatoes in them. Also, you could add a dash of cinnamon, which would probably work as well.