Mexican Jumping Beans
For some strange reason, I had a sort of craving for refried beans earlier this week, so I decided to try to make them. This recipe (Emeril's, from www.foodnetwork.com) was pretty simple, though it's a lot harder than I expected to mash all the beans to make it turn out smooth like in Mexican restaurants. Plus, with onions in this, it's not as totally creamy anyway. Alas. But, the beans still taste good with yellow corn tortillas, cheese and salsa!
Refried Beans
2 cups dried pinto beans, soaked overnight and drained
1 bay leaf
3/4 cup lard (I used canola oil, but not as much)
2 cups chopped yellow onions
1 1/2 tablespoons minced garlic
1 1/2 tablespoons minced, seeded jalapeno
1 1/2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon cayenne
1 teaspoon chopped oregano
1 cup grated queso blanco
1/4 cup minced fresh cilantro, for garnish
1. In a large, heavy pot, combine the beans, bay leaf and enough water to cover by 1 or 2 inches. Bring to a boil. Lower the heat and simmer uncovered, stirring occasionally, until the beans are very tender, 1 1/2 to 21 hours, adding more water as necessary to keep covered. When the beans are soft, mash in the pot with a potato masher or the back of a heavy wooden spoon. Remove from heat.
2. In a large, heavy skillet, heat the oil over medium-high heat. Add the onions and cook, stirring, until soft, 4 to 6 minutes. Add all spices except oregano and cook, stirring, until fragrant, 45 seconds to 1 minute. Add the beans and any cooking liquid from the pot, and the oregano, and stir to combine. Cook, stirring with a heavy wooden spoon, until the mixture forms a thick paste, 15 to 20 minutes., adding water a bit at a time to keep the beans from drying out too much.
3. Transfer to a serving dish. Sprinkle with cheese and cilantro before serving.
Refried Beans
2 cups dried pinto beans, soaked overnight and drained
1 bay leaf
3/4 cup lard (I used canola oil, but not as much)
2 cups chopped yellow onions
1 1/2 tablespoons minced garlic
1 1/2 tablespoons minced, seeded jalapeno
1 1/2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon cayenne
1 teaspoon chopped oregano
1 cup grated queso blanco
1/4 cup minced fresh cilantro, for garnish
1. In a large, heavy pot, combine the beans, bay leaf and enough water to cover by 1 or 2 inches. Bring to a boil. Lower the heat and simmer uncovered, stirring occasionally, until the beans are very tender, 1 1/2 to 21 hours, adding more water as necessary to keep covered. When the beans are soft, mash in the pot with a potato masher or the back of a heavy wooden spoon. Remove from heat.
2. In a large, heavy skillet, heat the oil over medium-high heat. Add the onions and cook, stirring, until soft, 4 to 6 minutes. Add all spices except oregano and cook, stirring, until fragrant, 45 seconds to 1 minute. Add the beans and any cooking liquid from the pot, and the oregano, and stir to combine. Cook, stirring with a heavy wooden spoon, until the mixture forms a thick paste, 15 to 20 minutes., adding water a bit at a time to keep the beans from drying out too much.
3. Transfer to a serving dish. Sprinkle with cheese and cilantro before serving.
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