Created by: Kchurchill5 "RIP" Forever in our Kitchen
Created on September 10, 2013
Categories: Dinner, Side Dishes, Beans, Black Beans, Mexican, Southwest, 5-Minute Prep, Budget-Friendly, Easy/Beginner Cooking, Make-Ahead, One-Bowl Does it!, Quick Meals, Fall/Autumn, Game/Sports Day, Summer, Sunday Dinner, Winter, Weeknight Meals, Food Processor, Stove Top, Gluten-Free, High Fiber, Low Cholesterol, Low Sodium, No Eggs, Non-Dairy, Make it from scratch, Spicy, Spring (more)
Sarasota's Easy Re-Fried Black & Pinto Beans
"These are easy and quick to prepare ... and, so much better than the 'canned' ones. I use a mix of pinto and black beans to give it a nice flavor; a little jalapeno, onion, and garlic too. Now, you can use a food processor, to get a smooth texture; or, just use a potato masher to give it more of a rustic texture. And, a little bacon grease or 'bacon drippings,' are perfect to saute the beans in; however, to lighten it up ... simply use vegetable oil, which is what I do. I love the bacon grease/drippings; but, I try to go a bit healthier, whenever possible. Note: If you prefer to cook your own beans, this is a great way to use them - and, if you didn't know ... fresh cooked beans freeze perfectly. So, this is a perfect use for them. But, to make life easier ... I am using canned beans for this particular recipe; but, if you have fresh - definitely use them."
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Prep Time: 5mPT5M
Cook Time: 10-12mPT10-12M
Great recipe -It sure sparks up tacos. I cut the recipe back to make 5 tacos. I will be making this recipe again and again. I like to leave some texture with the beans so I only half mash them..
- 1 can (15 ounce) black beans (rinsed and drained, or approx. 1 1/2 cups fresh cooked beans)
- 1 can (15 ounce) pinto beans (rinsed and drained, or approx. 1 1/2 cups fresh cooked beans)
- 2 garlic cloves, minced or grated
- 1 shallot, grated
- 1 jalapeno pepper (minced seeds and ribs removed if you like a little heat, leave the seeds and ribs in)
- 1/4 to 1/3 cup low-sodium chicken broth
- 1/2 teaspoon ground cumin
- 2 teaspoons oil (or bacon 'grease or drippings' or vegetable oil)
- Kosher salt, to taste
- Pepper, to taste
What You Will Need
No special items needed.
Note: When I cook bacon for a recipe, I often save the 'drippings' in the refrigerator. They will last a long time; and, really good when it comes to adding flavor to recipes. If you have some ... this is the time to use it; but, obviously, it is NOT necessary. You can substitute with vegetable or canola oil.
Base ... Add the oil or drippings to a saute pan, I prefer non-stick if possible; and bring to medium heat. Then, add the shallot, garlic, and jalapeno, and cook 1-2 minutes, stirring often. Add the beans, cumin, salt, and pepper; and stir to combine. Cook 2-3 minutes, stirring often. Then, add a little broth (1/4 cup), and simmer on low heat for 5 minutes. If the beans get a bit dry, add a bit more broth.
Finish ... At this point, you can use a potato masher, immersion blender; or, add to a food processor to puree until smooth. It really depends how you like the beans; there is - no right or wrong. For the most part, I like a pretty smooth consistency. However, a rustic mash is just fine. Once the beans are to the consistency you like ... season again with salt and pepper if needed. And, add a bit more broth if they seem dry.
Options ... You can always finish with more chopped onions, cheese, scallions, olives, or tomatoes. Finish them however you want.
Serve and ENJOY! ... I love these just as a side dish; but, these are great in many Mexican dishes. Also, great on a quesadilla; or, as a base with Huevos Rancheros. They are more work than opening up a can; however, they are 10 times better. Also, you can make them your own.
- Serving Size: 1 (267.3 g)
- Calories 530
- Total Fat - 11.3 g
- Saturated Fat - 5.1 g
- Cholesterol - 22 mg
- Sodium - 454.2 mg
- Total Carbohydrate - 76 g
- Dietary Fiber - 19.8 g
- Sugars - 6.2 g
- Protein - 34.9 g
- Calcium - 454.7 mg
- Iron - 6.9 mg
- Vitamin C - 23 mg
- Thiamin - 1.1 mg