The Sensitive Kitchen

Tuesday, January 12, 2010

Pinto Bean Mash-up

My version of homemade refried beans, made possible by a good friend with a cooktop. All amounts are very approximate: winging it is half the fun.

1 Tbsp light olive oil
1 large white onion, diced
5-6 cloves garlic, minced
1-2 jalapeƱos, to taste, seeded and minced
1 bay leaf
1-2 tsp cumin, to taste
1 1/2 tsp oregano
1 sprig epazote (optional)
2 cups pinto beans, soaked overnight in water to cover or quick-soaked for 1 hour in boiling water, drained
juice of 1 lime
3 Roma tomatoes, chopped
1/2 cup chopped cilantro
Good salt to taste

Heat olive oil over medium heat in pressure cooker or large heavy-bottomed pot. Saute onion, garlic and jalapeƱo in oil until onion is translucent. Add spices; continue to cook, stirring, until onion begins to brown. Add soaked pinto beans and fresh water to cover. Cook until beans test done and smash easily with the back of a spoon. There should not be too much liquid. Mash beans to taste - I like them partially so, with some whole beans remaining - and stir in lime juice, tomatoes and cilantro. Salt liberally to taste.


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