Low in fat, this way of making pureed beans is much healthier than any canned variety and freezes very well if you make too much. Really the only trick is to monitor the water so that it never runs too low (or your beans will burn), yet in the end doesn't need any water poured off, since it is so rich in nutrients from the beans.
Homemade "Refried" Beans
2 c. dry pinto beans
1 large onion
1-2 large cloves garlic
salt to taste
Clean beans, boil in pot of water for 10 min, rinse.
Refill pot with enough water to cover beans, bring back to boil.
Boil for 1 hour.
Dice onion, crush garlic, add to pot after beans have cooked for an hour or so.
Cook another 30 min to an hour, until beans and onion soft.
Add salt to taste.
Ladle bean mixture into blender, blend until smooth.
Pour into serving bowl or spoon directly into tortillas. Makes an excellent side dish or as filling for burritos (in addition to cheese, lettuce, sour cream, salsa, etc.).
1 comment:
I love doing this! I actually go ahead and make up the burritos with the beans and lots of cheddar cheese. Then I freeze individual ones and grab them out to have a fast, easy lunch. I just wrap each one in saran wrap to freeze them and warm in the microwave for a couple minutes (take off the saran wrap first).
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