Tuesday, May 5, 2015

Refried Beans



…pictured topped with queso fresco
This recipe was a very IMPORTANT discovery for me: authentic restaurant-caliber refried beans sneakily without lard!!

I love these beans served fresh with enchiladas and rice, in burritos, or just warm with cheese for dipping chips—I always have to shoo away my tween-age boys or they’ll dip the beans all gone!


Ingredients:

2 lb. dry pinto beans (6 ½ c.)  

1 c. chopped onion

¼ c. olive oil

2  t. salt (or to taste)

Water (plenty!)


Directions:

1. Rinse beans in water and check to make sure there are no stones etc. mixed in with them.

2. Put beans in VERY large pot and cover with at least 3 inches of water!

3. Bring water to boil, then lower heat to simmer or low boil (covered) until beans are soft. (Takes about 1 ½ hours.)

Soft enough to mash!
4. Strain beans, reserving cooking liquid.

Saving the liquid!
5. Sauté onions in oil in small frying pan.

6. Add onions and salt to beans as well as some of their cooking liquid (start with 1 c.). Mash beans in pot. (If you have an immersion blender, this can help. Not necessary though.) Continue adding cooking liquid as needed until reaching your desired consistency.



Fresh refried beans!

Adapted from this website:



Nutrition Facts:

Ingredient
Cal.
Sod. (%RDA)
Fib. (g)
Pro. (g)
Calc. (%RDA)
Sug. (g)
Carbs (g)
2 lb. dry pinto beans
2340
0
130
182
104
26
520
1 c. diced onion
64
0
3
2
4
7
15
¼ c. olive oil
480
0
0
0
0
0
0
2 t. salt
0
200
0
0
0
0
0
Total (9.5 cups)
2884 kcal
200 %
133 g
184 g
108 %
31 g
535 g
½ c. serving
152 kcal
11 %
7 g
19 g
6 %
1.5 g
28 g


*Note: Nutrition facts calculated from packaging and the following website: http://nutritiondata.self.com/facts/

 I used: “Great Value” (Walmart) brand pinto beans, “Kirkland” brand olive oil, and “Morton” brand salt.

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