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Refried Pinto Beans (Frijoles Refritos)
Posted By Nava On December 14, 2011 @ 12:35 pm In Bountiful Beans,Tasty, Easy Bean Main Dishes | No Comments
Few dishes are more basic to southwestern cuisine than the beloved Frijoles. A good helping of them is a standard sight at lunch, dinner, and sometimes even breakfast. Here’s a simple vegan preparation (though they’re no longer prepared with lard as often as they once were, still, take care to ask if you have them in a restaurant). Serve alongside the southwestern egg dishes in tortilla specialties that don’t themselves contain beans, such as Stacked Squash and Bell Pepper Enchiladas. 
Serves: 6 to 8
Soak the beans overnight. Drain and rinse them and place them in a large soup pot with plenty of fresh water.
Add the onion and 1/2 tablespoon of the oil, bring to a boil, then cover and simmer over very low heat until the beans are quite tender, about 1 1/2 to 2 hours. A good test of the desired texture is to press a bean between the thumb and forefinger; if it feels soft and mealy, it’s done. Drain and store the beans until they’re needed.
When you’re ready to “refry” the beans, heat the remaining oil in a large nonstick skillet. Add the cooked pinto beans and cook over medium heat, stirring frequently, for 10 minutes. Mash the beans coarsely with a mashing implement.
Add the salt and cook, covered, adding small amounts of water until the beans have the consistency of a very thick sauce. Serve at once or cover and keep warm until serving.
Article printed from Vegan & Vegetarian Recipes: VegKitchen.com: http://www.vegkitchen.com
URL to article: http://www.vegkitchen.com/recipes/bountiful-beans/refried-pinto-beans-frijoles-refritos/
URLs in this post:
 Stacked Squash and Bell Pepper Enchiladas.: http://www.vegkitchen.com/recipes/everyday-meals/southwestern-supper/stacked-squash-and-bell-pepper-enchiladas/
 easy bean main dishes.: http://www.vegkitchen.com/category/recipes/bountiful-beans/bean-main-dishes/
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