Refried beans are one of my favorites; nothing better than a bean tostada w picadillo-ish quinoa https://theinternationalveggie.com/recipes/entrees/picadillo-ish-quinoa-vegan-cuban-style-picadillo/, vegan crema (coming soon) , lettuce and pico de gallo (also coming soon), or some salsa https://theinternationalveggie.com/recipes/appetizers-and-condiments/salsa/ and onions!
I think beans transcend culture, especially refried ones. Who doesn’t love creamy fattening stuff? Isn’t that what American comfort food is all about? 🙂 In all fairness though, not all of us have waistline to spare, so we have to come up with other plans.
I’ve been playing around with this recipe for a while and I hope you all like it. It’s packed with flavor, healthy, easy, and it tastes like refried beans. 🙂
3 cups cooked pinto beans (frijoles de la olla)
4 cloves garlic
2 tbsp + 1 tbsp extra virgin olive oil
1/2 yellow onion, chopped
1/4 tsp cumin
1 jalapeño or serrano, sliced vertically
Heat olive oil on med- high – add jalapeño and let get some color; add onions- sauté until clear. Add garlic and cumin- sauté until fragrant.
Add beans (it is ok if there is a small amout of broth with the beans) and let them cook in this mixture a few minutes, stirring occasionally until beans are very soft (about 5 mins).
Remove mixture except jalapeño add 1 tbsp olive oil to skillet and leave jalapeño in skillet; add to food processor and mix until super smooth.
Return beans to skillet, let them hang out on low with jalapeño for a couple of minutes
Salt to taste
Buen provecho! 😋