Thursday, June 25, 2015
I used to buy Safeway Vegetarian Refried Beans because they were just beans, oil, salt, and water. Now they have all kinds of ingredients including chilies and onions in them, and I can't buy them anymore. So I started making refried beans myself. It's a very simple recipe, and a good arm workout at the same time. You'll need a potato masher utensil (pictured below) and a cast iron pan to make them as described. The end result is creamy with a bit of texture. If you don't like the texture, just blend them with a hand-blender in the end. You can also make them ahead of time, refrigerate them, and heat them up in a small pan at meal time (this is what I do).
Refried Beans Recipe
1 can pinto beans (15 oz.)
2 tbsp vegetable or olive oil
In a cast iron pan over High heat, add the oil and a whole can of beans (including liquid). Use the potato masher to mash the beans into a creamy paste while it boils. It takes about 5 minutes of mashing for the beans to get to the right consistency. You can serve them right away as they are, or pour them into a mixing bowl and use a hand-blender to blend them even creamier. You can also refrigerate them until a later time, reheating them in a small pan on the stove. Serves 4 as a side dish.
This is the potato masher utensil I use: