Non-refried ‘refried’ beans

Why should we fry the beans since the same tasteful result we can get without frying them?! And healthy!
This easy recipe will be the hit of any party you bring them to. Or use them to make quesadillas or nachos – result guaranteed!

Ingredients:

1.5 C dry pinto beans
1 TBlsp chilis in adobo sauce
1 Tblsp ground cumin
1/2 tsp pink himalayan salt
1/3 tsp ground black pepper
1/4 C cold pressed extra virgin olive oil

Preparation

  1. Soak the beans overnight or at least for 6 hrs. Drain the water used for soaking.
  2. Cover the beans with water and boil them until soft – about 1 to 1.5 hr. Drain the water you used for boiling. Let the beans cool.
  3. Place the beans in a food processor, add the rest of the ingredients + 1/4 cup of filtered water and process them for about 2 min. If the paste is too think – add some more water.
  4. Taste the beans on saltiness and texture. Adjust if needed. I like them rather creamy than chunky.

 

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