cuisine is casual, distinctive and is based on corn, beans and
chiles. Turning hard cold beans into a dish with a creamy
consistency is very satisfying. Refried beans are not actually
fried, but cooked twice. Large batches are made at the beginning
of the week to be reheated later. Beans are high in fiber and
vegetable protein. They are perfect for serving with tortilla
chips at a party or as a side dish with Spanish rice and
enchiladas. Beans must be soaked for 24 hours.
2 cups (16-ounces) dried pinto beans
cold water, for soaking
gallon cold water, for boiling
tablespoons corn oil
cups chopped yellow onion
tablespoon chicken or beef base
teaspoon dried oregano
teaspoon garlic salt
shredded Mexican-style cheeses
Rinse beans in a colander. Place in a plastic
with a lid. Soak in 6 cups water for at least
Drain the beans in a colander. Place the beans,
gallon water and salt in 12-quart heavy based stock pot.
to a boil, lower heat to medium/low and simmer for
½ hours. Drain beans in a colander.
3. Heat oil in a
6-quart Dutch oven. Fry onions until they
translucent. Add beans, 4 cups water, chicken base,
garlic salt, paprika and pepper. Bring to a boil and
heat to medium/low and keep at a simmer for 1 hour.
Keep the lid tilted so steam can escape. Stir occasionally.
4. Cool the beans
for 20 minutes. Measure cups of warm beans
a blender and process until smooth. Overfilling the
can cause splattering.
5. Pour the
processed beans into a large bowl, then back into
Heat over low heat until thick and creamy or about 15
Top with cheese, cover and cook for 2 minutes.
Hint: This may be frozen in smaller portions or in aluminum
containers for reheating later.
Makes 8 servings