Sunday, November 20, 2011
Killer Refried Beans
2 c. dried pinto beans, sorted and rinsed
3/4 c canola oil
1 bulb roasted garlic
2-3 tsp. kosher salt
tamari or Braggs Amino
1 can chopped roasted tomatoes
Sort beans for any stones. Rinse beans and add to pot with water. Cook with cover ajar for 2 hours till soft. Add water if needed, but doubt that will be necessary.
Keep the water level about 2" above beans.
(Note:DO NOT SALT beans till they are fully cooked.)
In the meantime.......
Roast a bulb of garlic drizzled in olive oil with a pinch of thyme.
Remove bay leaves from the cooked beans. cook beans until there's very little water above the height of the beans.
When garlic is done roasting, remove cloves and mash them slightly and add to pot of beans. Mash beans in pot with a potato masher or big spoon.
Add the canola oil to the beans.
Add the undrained roasted canned tomatoes to the pot.
Add tamari or Braggs, salt and adobo.
Add 2 tsp. of cumin
The longer you can cook this down with all the spices and things added, the better your beans will taste! Keep cooking them until they thicken a bit more and serve. You can add chopped jalapenoes and serve with shredded cheese or not.
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