Savor the hearty, traditional flavors of Mexican cuisine with this recipe for Refried Beans. Yielding six 4 oz servings, this dish begins with a pound of dried pinto beans, soaked overnight to soften and ensure an even cook. With the robust foundation of 2.5 quarts of water, a generous 16 oz of Bella Sun Luci Chipotle BM mix infuses the dish with a smoky, spicy kick, amplified by a tablespoon each of kosher salt and ground cumin. 6 oz of diced onions and a single smashed garlic clove contribute a delightful aroma, sautéed to perfection in 2 oz of bacon fat. 3 teaspoons of chopped Mexican oregano add a distinct, earthy flair to the mix. The dish is rounded off with a sprinkling of 3 oz of crumbled cotija cheese, adding a salty, tangy contrast, and a tablespoon of freshly chopped cilantro for a bright, herbal touch. Simmered low and slow until the beans reach tender perfection, these refried beans are whisked until semi-pureed, checked for seasoning, and then served warm with a cheese topping, offering a feast of delightful textures and bold flavors.
Ingredients
- 1 pound dry pinto beans
- 2 1/2 quarts water
- 16 oz bella sun luci chipotle BM mix
- 1 tbsp kosher salt
- 3 tsp mexican oregano, chopped
- 6 oz onion, small dice
- 1 each garlic clove, smashed
- 2 oz bacon fat
- 1 tbsp cumin
- 3 oz cotija cheese, crumbles
- 1 tbsp cilantro, chopped
Method:
- Soak beans overnight in cold water in refrigerator.
- Heat bacon fat in pot, sauté onions & garlic for 2 minutes.
- Add water, BM mix, salt & cumin, bring to boil.
- Lower heat to simmer, cook about 2-2.5 hours or until beans are tender.
- Add cilantro, whisk soft beans until semi pureed. Check seasoning.
- Serve warm topped with cheese.
