HOMEMADE REFRIED BEANS

HOMEMADE REFRIED BEANS

I’m all about convenience,

especially when it comes to cooking in my tiny kitchen/galley.

But economy also plays a very important role,

economy of effort balanced with cost.

This is where my little pressure cooker comes into play.

It would have been faster to just open a can of beans for this next recipe,

but with a bit of fore-planning,

I can pop in some dried beans with water and any seasonings I wish

and 45 minutes later I have beans, the quantity I need, all perfectly cooked

at a fraction of the cost.

Dried beans take up very little space too,

I usually stash little baggies here and there onboard,

and as garbage disposal is always a consideration,

I have no can to get rid of.

As a general rule of thumb 1 cup dried beans equals 2 cups cooked.

 

HOMEMADE REFRIED BEANS

1 cup chopped onion

4 garlic cloves

2 jalapenos, minced (seeds removed if you want less heat)

oil for cooking

1/2 tsp ground cloves

sea salt and pepper

14 oz can of diced tomatoes

4 cups cooked black beans, drained with liquid reserved

 

Sauté onions and garlic in oil until fragrant and translucent.

Add jalapenos, sprinkle with seasoning and continue to saute for 1-2 minutes,

being careful not to scorch the spice.

Stir in tomatoes and beans.

Simmer the mixture gently while smashing the beans.
A potato masher works well for this.
I used my pastry blender and the back of a wooden spoon.
Continue to simmer, smash and stir until mixture thickens.
Add some reserved bean liquid it mixture becomes too thick.
Taste and add more seasoning if desired.
YUM!
Canned is good but this homemade version was AMAZING!

 

 

HOMEMADE REFRIED BEANS
 
Author:
Ingredients
  • 1 cup chopped onion
  • 4 garlic cloves
  • 2 jalapenos, minced (seeds removed if you want less heat)
  • oil for cooking
  • ½ tsp ground cloves
  • sea salt and pepper
  • 14 oz can of diced tomatoes
  • 4 cups cooked black beans, drained with liquid reserved
Instructions
  1. Sauté onions and garlic in oil until fragrant and translucent.
  2. Add jalapenos, sprinkle with seasoning and continue to saute for 1-2 minutes, being careful not to scorch the spice.
  3. Stir in tomatoes and beans.
  4. Simmer the mixture gently while smashing the beans.
  5. A potato masher works well for this. I used my pastry blender and the back of a wooden spoon.
  6. Continue to simmer, smash and stir until mixture thickens.
  7. Add some reserved bean liquid it mixture becomes too thick.
  8. Taste and add more seasoning if desired.

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