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Homemade Refried Beans (not fried!)

Posted May 19 2011 10:35am

Our time spent at the orphanage in Mexico is a most refreshing and rewarding time and we always come home with a renewed love for refried beans and corn tortillas! I usually buy the cans of organic refried beans, but I know I could be saving $ by preparing my own. I have another advantage when it comes to preparing Mexican cuisine, for my beautiful daughter-in-law was raised in Mexico. So, I called Lory this week and asked her how to make a healthy version of refried beans. Her answer seemed so simple… cook the beans, add ingredients you like, put them in a food processor and voila!

I soaked a half of package of these pinto beans overnight in water.

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The next morning I drained them and added 6  c. of water to the pot of beans. Bring to boil, reduce heat and continue cooking for about 90 minutes, or until beans are tender. I added 1 T. of salt the last half hour. Drain cooked beans.

I knew I wanted some garlic, so I added 2 T. garlic gold olive oil, 1/4 c. chopped canned jalapenos peppers, 1/2 c. chopped green onion, 1/2 c. beef broth, and salt and pepper to taste. If I would have had fresh jalapenos, I would have used them. The amount of hot peppers you use will depend on your taste preference. You can also use fresh garlic instead of the garlic infused olive oil.

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All this went in my food processor and I blended, but not pureed this mixture.

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Place bean mixture in a non-stick pan and heat through. At this point you can also season with cumin, chili powder, chopped fresh cilantro or any seasoning of your choice.

I prepared my corn tortillas in a way that makes them crispy. If you prefer soft tortillas, you can just heat them on the stove for a minute or so. Spray lightly each side of a corn tortilla.

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Place in 400 oven until light brown on each side. (Turn halfway through)

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Spread some of the hot beans on top of a tortilla. Sprinkle with a small amount of shredded cheddar cheese. Top with a mixture of chopped tomatoes, green onions, cilantro, lime juice and salt and  pepper. I used the yellow tomatoes that I picked up at the Farmers Market. By now you surely know that I always put a dollop of Greek yogurt on my Mexican dishes…it has a way of calming the jalapenos down!

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This is my perfect lunch. The beans will keep for days in the fridge and I make up a bunch of crispy tortillas and store them in a plastic bag in my pantry.

Now that I created my own recipe for non-refried beans, I will peruse the Internet for other versions to see what I did wrong! Stay tuned, version #2 may be right around the corner!

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