Veg­gie Re­fried Beans

The Commercial Appeal - - Mlife -

cup olive oil cup veg­etable oil cup chopped onion 1 ta­ble­spoon minced gar­lic 1 ta­ble­spoon chopped pick­led jalapeños 11⁄2 tea­spoons salt 8 cups cooked or canned pinto beans, drained (see note) 1 ta­ble­spoon ground cumin Heat the oils in a large saucepan

over medium heat un­til they shim­mer. Add the onion, gar­lic, jalapeños and salt, and cook un­til the onion is translu­cent and soft­ened, 5 to 7 min­utes. Add the beans and stir to­gether. Con­tinue to cook for 3 more min­utes, then add the cumin. Stir to com­bine. Us­ing a fork, potato masher or other tool, mash the beans un­til you reach the con­sis­tency you pre­fer. Add a lit­tle wa­ter if it seems dry. Taste and ad­just the sea­son­ings as de­sired and serve hot. The re­fried beans can be re­frig­er­ated for up to 1 week. They can also be frozen in freezer bags or freezer-safe con­tain­ers, al­low­ing about inch of head space, for 6 months or longer. Makes 8 cups. Note: Use black beans or a mix if you pre­fer. Source: “Turnip Greens & Tor­tillas,” Ed­die Her­nan­dez and Su­san Puck­ett

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