Monday, August 17, 2009

Refried Beans

Matt Armendariz's blog MattBites has been in my reader for a long time now. I love his writing style and his photos are phenomenal. When he invited his readers to Summer Fest 2009, I wanted to participate. What a fun idea. Its four weeks of sharing recipes. Pop over to his blog to see what others are posting. The first two weeks of summerfest were delicious with one week of Herbs and another week of Fruits from Trees.

This weeks theme is "Beans & Greens"

Immediately I thought of refried beans. Tortillas. Salsa. Beans. These are all staples of Mexican cooking. Served for breakfast, lunch and dinner, beans are low in fat and high in protein. They are definitely a staple in our house.

You won't believe how easy they are to make either. You can start with dry pinto beans that you have already cooked or use canned beans. We do both ways, but since we make these so frequently, we more often use canned beans. One benefit is that this can be ready in less than 10 minutes, another is that no salt is needed. (canned beans come with enough sodium added. You won't want to rinse these as the juice is key to the consistency.
Refried Beans

1Tbsp canola oil

3-4 dried chile de arbol peppers (available in most grocery stores)

1 24 oz can of whole pinto beans (make sure they aren't cooked with pork)

Heat the canola oil and add peppers. Cook until blackened. Take pan off heat and let cool [or it will splatter] Add beans. Simmer. Mash. Serve. Que rico!

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