We love refried beans, but we don't love the idea of cooking with lard; which is how traditional refried beans are cooked. So, we've whipped up a super easy version using our Peruano beans that doesn't involve any unnecessary fats or frying (the "refried" name is descriptive, but misleading!).
Whenever possible, we also like to avoid using extra tools, so with this recipe, everything is made and blended in the pot for minimal cleanup.
Ingredients
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- 1 cup of dried Peruano beans (3 cups cooked beans)
- 1/2 cup yellow onion, finely chopped (about 1 small onion)
- 2 cloves of garlic, peeled and kept whole
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1 tablespoon lime (from ~ 1/2 lime)
- 5 cups of water
Steps
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1.
Soak your Peruano beans overnight. Drain and rinse and remove any debris.
2.
Add drained soaked beans to a pot. Add chopped onion, garlic cloves and water (should be covered by about 1 inch). Bring to a boil, then simmer, covered until tender. You can overcook these since they will be blended. Count on about 1hr for cooking.
3.
Once tender, make sure there's a bit of water left so that the beans can blend to a good consistency. If you have too much, drain a bit. Once you're satisfied with your water level, mash the garlic cloves with the back of a wooden spoon on the side of then pot and mix into the beans. Add the cumin, chili powder, and salt. Continue to simmer for another 5 minutes or so.
4.
Turn off the heat. With a potato masher or handheld mixer, blend the beans until they are the consistency you like. Add lime and mix all together.
Top with pickled onions and chopped cilantro.
