Side Dishes > Mexico > Refried Beans >
2 to 3 TBS vegetable oil
1 fresh Jalapeno pepper, seeds removed & sliced lengthwise
1 can (15 or 16 oz.) whole pinto beans with liquid
Pour just enough vegetable oil to cover the bottom of a skillet; heat skillet over medium-high heat. Remove seeds from fresh jalapeno and slice lengthwise into strips. Be careful to wash your hands thoroughly after handling jalapeno; don't touch your eyes or mouth while cleaning the pepper.
Add the jalapeno to the skillet and fry until toasted and browned, or black around the edges. Remove jalapeno strips with a slotted spoon; reserve oil in the skillet. Add one can of whole pinto beans with its liquid, and then mash with a potato masher until mixture has a pureed consistency. Fry the beans in the oil until heated through or until the mixture is between a pureed and stiff consistency (similar to refried beans in the can). The refried beans can also be used as a dip with tortilla chips.
Shenanchie's Note: The recipe for Refried Beans was imparted to me by a chef at the Casa de Oro Restaurant (North Division Street) in Spokane, Washington in August 2005.
*Recipe Source: Casa de Oro Spokane.
*Refried Beans images (C) Shenanchie.
Food Fare Culinary Collection: Mexican Cantina
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