I’m not really sure why they are called refried beans. They are cooked once and then they are fried. You only fry them once. We have beans in our house almost daily. We switch them around and eat many different beans however black beans and pinto beans are the favorites. Both can be fried nicely, but there are dozens of recipes that we can use to keep from becoming bored with them. Drunken beans are always a hit when we have a barbecue.
Today we will be using pinto beans.
You need a nice pot to cook them in. We use a clay pot that we brought from Mexico. As you can see from the picture it is black on the outside from a lot of use. If we happen to be cooking on the grill, we make room for the bean pot which helps give it that well used look.
Some recipes suggest that you soak the beans over night, but we have never done this for pinto or black beans. Some beans such as garbanzo’s really must be soaked.
While the beans are cooking we add a large clove of garlic for each cup of beans we are cooking. The beans will take a couple of hours over low heat, depending on the size of the beans so you will need to monitor them once in a while.
After the beans are cooked, but just soft, we remove them from the heat. Next we warm up a frying pan, add a diced half of an onion. Red or white, they both work. We happen to grow more red onions than white onions so they become the onion of choice.
During this process, we add a little grated cheese and mix it into the beans as well as a little salt. At this point you can add a dash of cumin and coriander if you wish. We don’t add the extra spices because we are going to be adding salsas, more cheese, and avocado when we eat them so the extra spices will get lost in the finished product.
For more exciting recipes check out Chef William’s Mexican cookbook at http://chefwilliamlikes.me/Traditional Mexican Fiesta Recipes
Eat Healthy, Laugh Often and Enjoy Life~