Any other ideas?
Dutch oven Refried Beans
David Herzog
2 cups dried pinto beans
1 cup dried kidney beans
½ cup dried black beans
6 cups water
1 can chicken broth
1 medium onion, diced
1 Tbs. dried oregano
¼ tsp. cumin
1 Tbs. fresh garlic, chopped
½ cup mild to medium salsa
Salt and pepper to taste
2 Tbs. butter or lard
In a Dutch oven, combine beans, water, and chicken broth. Bring to a boil, and reduce heat to a slow boil, cover and cook for 2 to 3 hours, adding more liquid as needed. Uncover after beans are tender and continue cooking to reduce liquid, about 30 minutes. Add onion, garlic, oregano, and cumin. Simmer 15 to 30 minutes.
Pour off liquid until about 1 cup remains, then with a potato masher, mash the beans until mashed almost smooth. Add salsa and butter or lard, cook over low heat 5 to 10 minutes.
Serves 6 to 8
I love to enjoy traditional Mexican foods, with great refried beans as one of my favorites. Most refried bean recipes are loaded with fat (thus refried) for flavor. By adding salsa and using chicken broth, the fat in this recipe is greatly reduced and flavor is increased ten fold. Serve this recipe without mashing the beans, keeping the broth, and serving over a bowl of rice for a great beans and rice main course.
