Refried Bea  Recipes for Anasazi®, Cranberry, Pinto, or Peruano

By Denise Delatorre and Joyce Waller

 

 

Ingredients
 (Unseasoned)

 

1 pound dried beans (sorted and cold water rinsed)

  (Equivalents: 1 lb. dried beans=2 cups dried beans=6 cups

 cooked)

½ teaspoon salt to taste

3 tablespoons Mazola corn oil; OR lard; OR bacon fat

              1 cup or 1/3 pound jack/ sharp white cheddar, OR chosen cheese

1 tablespoon cooking oil, butter, or margarine

 

(Seasoned)

 

1 pound dried beans (sorted and cold water rinsed)

6 slices of bacon, chopped/diced 1/4 inch

¼ cup finely diced yellow onion

¼ cup finely chopped green pepper

1 clove crushed garlic

1 teaspoon chili powder

            1 tablespoon cooking oil, margarine, or butter

(Spice Options:  ½ tsp. Cajun seasoning; ½ tsp. ground cumin; 1 tsp. Mexican oregano; ¼ cup salsa)

 


Directions
 

One cup dried beans yields 4-6 servings:  Note, except for the Anasazi bean, which has naturally lower gas properties, the above beans may be degassed prior to simmering.  (See Degassing Recipe).

         *Reserve a tablespoon of cooking oil, butter, or margarine

          to add to the boiling pot and reduce foaming/boil-over.

 

After rinsing beans, place in a covered pot with 6 cups fresh boiling water for one cup of dried beans, or enough to cover the beans by 1-2 inches.  Reduce heat and simmer for 30-90 minutes, depending on the bean variety (Anasazi beans cook faster), and the number of cups cooking (doubled recipe?).  Beans should be fork-soft.  Do not over-cook!  During final simmering, add salt to taste.  Drain in a colander and cool slightly. Save up to one cup of liquid to add during mashing/frying. 

 

Beans can be put in a pulse blender, but hand mashing is recommended for proper texture during frying.

 

In a large sauté pan, heat the oil, lard, or bacon fat; OR add the chopped bacon, cook until oil develops.  Then, add garlic, onions, green peppers, and sauté.  Add beans and mash into the sauté mixture with bean masher, Or add beans from blender.  Stir in bean liquid as needed to thin mixture; add cheese, and/or spices.  Stir until cheese is melted and beans are smooth.  Serve immediately with warm flour tortillas, or use as a dip with corn chips, or as the base for a warm guacamole salad.