Cooking beans, for me, is kind of a pain. You have to plan ahead. Still, I usually forget to soak the beans overnight. They take forever to cook . . . and their replacement (from the can) is so convenient. So, I've been wondering if it is really worth the effort to make your own. After playing around with a refried bean recipe. Well here are the benefits of DIY refried beans:
- Flavor - these beans are mild, the flavors subtle, yet not at all plain.
- Control - you control the
- Storage - you can make a big batch and freeze it in portions for later
- Cost - Meh, its a wash.
- Toot Factor - from what I've read, long, slow cooking helps alleviate the ahem ... negative side effects of beans. Also, it is said amongst Indian cooks that Asafoetida will do the same, so add a pinch.
Final Note: When cooking with beer, it is absolutely essential that you buy at least a six pack. Trust me, there won't be leftovers.
1 lb dry pinto beans, picked over
2 tbs vegetable oil
1 sweet onion, chopped
1 jalapeno pepper, seeded and minced
4 cloves garlic, minced
1 tsp cumin
12 oz bottle Mexican Beer
1/4 cup minced cilantro
1 lime, juiced
1/2 tsp salt (more to taste)
Soak the beans overnight. Drain and rinse them several times before using. Meanwhile, saute the onions in oil until soft. Add the garlic, jalapeno and cumin and saute until the garlic becomes fragrant, about a minute longer. Add the beans, beer and enough water to cover the beans. Bring to a boil and stir in the cilantro, lime juice and salt.
Simmer, uncovered over a medium boil. Then simmer some more. Add more water periodically to keep the beans from drying out. Simmer until the beans are soft, at least an hour, but longer won't hurt, it will just give more time for the flavor to develop. I cooked mine for three hours. A few minutes before you're ready to use them, use an immersion blender to blend the beans to desired consistency. Simmer longer, if needed, or add some more water.
I'm not sure how much this makes, probably a couple quarts of beans. And I don't refry them, they don't need it.
8 servings: 256 cal (4g fat, 39g carbs, 13g protein)