Refried Beans: Frijoles Refritos (Robert Irvine) |
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Prep Time: 15 Minutes Cook Time: 150 Minutes |
Ready In: 165 Minutes Servings: 8 |
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Ingredients:
1 pound dried pinto beans, picked over for stones and impurities |
2 tablespoons grapeseed oil |
1 large red onion, diced |
3 cloves garlic, lightly crushed with the side of a knife blade, and minced |
1 tablespoon mexican chili powder |
salt and freshly ground black pepper |
1 tablespoon minced fresh cilantro leaves or minced fresh flat-leaf parsley |
Directions:
1. In a large stockpot, bring the beans to a boil in 8 cups water. Let boil for 15 minutes and skim off any scum that rises to the surface. Drain beans in a colander and rinse. Wash out the pot and return the beans to the pot with 8 cups fresh water. Bring to a simmer, cover and let cook until tender, about 2 hours over low heat.
2. In a large saute pan, heat oil over medium-high heat until it begins to shimmer. Add onion and garlic and saute until the onion turns translucent. Add chili powder, salt, and pepper, and cook for a few minutes to allow flavors to integrate. Drain beans and add to pan, mashing the ingredients together. Heat through and serve with minced cilantro or minced parsley sprinkled on top.
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