Refried beans
Description
This recipe makes a decent amount and it freezes really well
Ingredients
- 1 16 oz bag dried black or pinto beans (if you’re short on time, canned beans - drained and rinsed - will also work
- 2 tbsp. olive or canola oil
- ½ red onion, peeled and chopped
- 3 cloves garlic, peeled and minced
- 1 jalapeno, chopped (remove membrane and seeds if you’re spice sensitive)
- 1 tsp. salt
- 4 C chicken stock (preferably homemade - sub vegetable stock to make vegetarian)
- 1 tbsp. cumin
- 1 tsp. Aleppo pepper
- 1 lime, zested and juiced
- 8 of ½ an oz. container of crème fraîche
Instructions
- Preparation
- Rinse dried beans, pour them into a heat proof bowl and cover with boiling water (you want the water to be about 3” above the beans as they will expand). Allow to soak for 2-3 hours. Drain and save the soaking liquid.
- Heat a large pot over medium heat. Add oil and cook for a minute or two until warm. Add onion, garlic and jalapeno and saute until translucent. Add beans and stir to combine. Add stock and soaking liquid. Bring to a boil (increase heat to medium high if needed) and then reduce to a simmer. Partially cover and allow to cook until there is very little liquid (this usually takes about two hours).
- Remove from heat and stir in crème fraîche. Puree with an immersion blender to desired consistency. Alternatively if you do not have an immersion blender, you can mash with a potato masher or allow to cool for about 10 minutes and add to a blender. Taste and add more salt if needed.
- This is a great side dish, but also delicious on warmed tortillas with some cheese, cilantro and a little sour cream.
beans, crème fraîche, jalapeno