Refried
Beans
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