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Refried Beans
Authentic refried beans I learned to make from Chendo's Mom in Monterrey, Mexico.
Prep Time: 15 Minutes. Cook Time: approx. 1 hour. This is delicious with pita bread.
1 1/2 cups of dried pinto beans
1 large dried ancho chile
2 Tbsp olive oil
1 clove of garlic
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1/2 tsp cumin seeds
1/2 tsp salt
1/4 tsp pepper
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Directions
Boil the pinto beans in a pot with a lid (or in a clay pot if you have one) for about an hour
until the skin begins to come off. Mash the beans (and a small amount of the water) with a
potato masher until creamy.
Remove the top and the seeds from the ancho chile. Boil in about 2 cups of water until the water
is red and the skin begins bubbling. Put the chile (with a couple of tbsp of the water it was
boiled in) in a blender. Add the garlic, cumin, salt, and pepper. Blend until smooth.
In a pot on the stove, add the olive oil and spice mixture. Boil for a few minutes. Add the
beans and simmer about 15 minutes, stirring frequently, until they begin to thicken.
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