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Mexican
cuisine is casual, distinctive and is based on corn, beans and
chiles. Turning hard cold beans into a dish with a creamy
consistency is very satisfying. Refried beans are not actually
fried, but cooked twice. Large batches are made at the beginning
of the week to be reheated later. Beans are high in fiber and
vegetable protein. They are perfect for serving with tortilla
chips at a party or as a side dish with Spanish rice and
enchiladas. Beans must be soaked for 24 hours.
2 cups (16-ounces) dried pinto beans
6 cups
cold water, for soaking
1
teaspoon salt
1
gallon cold water, for boiling
2
tablespoons corn oil
1 ½
cups chopped yellow onion
4 cups
water
1
tablespoon chicken or beef base
1
teaspoon dried oregano
1
teaspoon garlic salt
Pinch
sweet paprika
Pinch
white pepper
2 cups
shredded Mexican-style cheeses
1. Soaking:
Rinse beans in a colander. Place in a plastic
container
with a lid. Soak in 6 cups water for at least
24
hours.
2. Boiling:
Drain the beans in a colander. Place the beans,
1
gallon water and salt in 12-quart heavy based stock pot.
Bring
to a boil, lower heat to medium/low and simmer for
2
½ hours. Drain beans in a colander.
3. Heat oil in a
6-quart Dutch oven. Fry onions until they
become
translucent. Add beans, 4 cups water, chicken base,
oregano,
garlic salt, paprika and pepper. Bring to a boil and
lower
heat to medium/low and keep at a simmer for 1 hour.
Keep the lid tilted so steam can escape. Stir occasionally.
4. Cool the beans
for 20 minutes. Measure cups of warm beans
into
a blender and process until smooth. Overfilling the
blender
can cause splattering.
5. Pour the
processed beans into a large bowl, then back into
pot.
Heat over low heat until thick and creamy or about 15
minutes.
Top with cheese, cover and cook for 2 minutes.
Hint: This may be frozen in smaller portions or in aluminum
foil
containers for reheating later.
Makes 8 servings
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