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Old 11-04-2012, 08:25 PM   #1
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Default beans beans beans...

Making refried beans today with the left-over's from the batch of chili I made during the week.

While I found the recipe online, I've tweaked it (before making it even once )...

Original recipe:
4 cups cooked pinto beans
3T 'healthy' fat for sauteing
1 cup chopped onion
5 cloves minced garlic
2-1/2 t cumin
2 t paprika
2 t sea salt
1/2 t chili powder
1/2 t black pepper
Milk, as needed (water or bean broth can be used instead)

Directions:
To prepare dry beans, place the beans in a large bowl, cover with an ample amount of water and allow to soak overnight. (Keep in mind that 1 cup of dry beans equals approximately 3 cups of cooked beans).

The next day, drain and rinse the beans. Cover them generously with fresh water and simmer for several hours or until tender. A slow cooker works wonderfully for this as well! I like to make up a big batch of beans and freeze the leftovers in 2 cup portions.

In a large pot or saucepan, saute the onions in the fat until they are soft and translucent.

Add the minced garlic and cook for 1-2 minutes more.

Add the beans. If your beans are without liquid, you may need to add extra water or milk at this point. (I prefer to leave a little of the bean broth in with the beans when I freeze them.)

Stir in the cumin, paprika, salt, chili powder, and black pepper.

Bring to a slow simmer and allow it all to cook on low heat for 10-20 minutes, stirring occasionally.

If the mixture is dry, you may need to thin it with a splash of milk or water at this point. However, if you started out with extra liquid in your cooked beans, you may not need to add anything.

Once the beans have cooked down for a while and the flavors have had time to incorporate, mash them with a potato masher, fork, or my personal favorite: an immersion blender. I prefer slightly chunky beans, versus a super-smooth “puree” consistency.

My changes:
Mixture of pinto, kidney and small red beans (amount uncertain, but 2-4 cups).
10 cloves minced garlic
EVOO and some butter to sauteing.
Coarse sea salt from Maine

I plan on using the immersion blender to 'mash' them post cooking... Right now, I have the beans simmering on the stove. They're almost ready for the pan.

Anyone else have a recipe??

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Old 11-04-2012, 09:57 PM   #2
Golddiggie
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Default

Pictures of the steps...
Onion saute start


Onions ready


Simmered beans ready


Beans added to the onions and garlic


Everything simmering together. All seasonings added (went with only 2 t of cumin). Ended up adding about 8-12oz of the liquid the beans cooked in.


After the puree/mashing


Had some on tortilla chips... I'll never buy pre-made refried beans again.

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Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine
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