Quick & Delicious Refried Beans |
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Prep Time: 3 Minutes Cook Time: 7 Minutes |
Ready In: 10 Minutes Servings: 5 |
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My no-brainer recipe for quick, delicious refried beans. Ingredients:
30 ounces canned pinto beans, undrained |
2 tablespoons bacon drippings |
4 teaspoons pickled jalapeno juice (or 2 teaspoons white vinegar) |
1 dash garlic powder (or 1 small mashed garlic clove) |
1 dash onion powder (or 1/2 teaspoon fresh mashed onion) |
1 dash ground black pepper |
1 dash ground allspice (or 1 pinch ground cloves) |
Directions:
1. 10 REASONS YOU SHOULDN'T EAT CANNED REFRIED BEANS: (1) You nearly break your wrist trying to get them out of the can. (2) Your attempts at swallowing them are met with resistance. (3) Something seems wrong - very wrong - and you suspect it's the beans. (4) For a fleeting moment, you are convinced you have lockjaw. (5) Involuntary gag-reflexes frighten and bewilder you. (6) You have a flash of something vague involving the nearest plastic bag. (7) Suddenly you find yourself running faster than your kitty leaves her office of business . (8) Racing thoughts of panic and doom pervade you, and you just know you are going to die. (9) You want to shout out words of distress, BUT -.(10) The beans cross the finish line first. ANY QUESTIONS?.
2. ADD all ingredients to skillet over medium-high heat, including canned pinto bean liquid.
3. MASH beans to desired texture with a potato masher (I mash them to 50/50 ratio).
4. BRING to a gentle boil over medium high heat.
5. STIR occasionally as liquid reduces.
6. COOK to desired consistency (NOTE: beans will thicken considerably upon cooling!).
7. GARNISH with grated Monterey Jack or cheddar cheese while hot so that cheese melts (or you may warm slightly in a microwave).
8. ADD a dash of your favorite hot sauce if desired.
9. SERVE with your favorite Mexican entrees; SNAP your fingers and shout, OLE !
10. ALTERNATIVE METHOD (Still Quick): HEAT bacon drippings in a skillet over medium heat; ADD 1 mashed garlic clove and 1/2 teaspoon mashed onion; SAUTE until softened; POUR 30 oz. canned pinto beans, including the liquid; STIR; MASH beans to desired texture with a potato masher; ADD remaining ingredients (4 teaspoons pickled jalapeno juice OR 2 teaspoons white vinegar, 1 dash ground black pepper, 1/8 teaspoon ground allspice OR 1 pinch ground cloves); BRING to boiling, stirring often; COOK down to desired consistency (beans will thicken upon cooling); GARNISH with grated Monterey Jack or cheddar cheese while hot so that cheese melts (or you may warm slightly in a microwave); ADD a dash of your favorite hot sauce if desired; SERVE with your favorite Mexican entrees; SNAP your fingers and shout, OLE !
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