Start with a batch of Mexican-Style Pinto Beans, and end up with Un-Refried Beans, creamy-smooth beans perfectly suited to burritos or topped with cheese and hot sauce as a snack or side dish. For more rustic texture, mash the beans by hand with a potato masher or large fork.
Un-refried beans are popular in our home, so I usually make at least two pounds worth, freezing some in 2 1/2 cup Ziploc freezer cubes and some in 1 cup Ziploc freezer containers for impromptu snacks. They are easily popped out of their container and heated in a small pan on the stove, or in a bowl in the micro.
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| Beans, garlic, chilis are pureed without seeds. |
1 batch of Mexican-Style Pinto Beans;
about 6 cups cooked beans made from 1 lb. of dry beans
Salt, to taste
1/2 tsp ground cumin
1 - 2 Tbs. olive oil, optional
Allow the Mexican-style Pinto beans to cool 1 hour after they are done cooking. Drain them into a colander; discard the bay leaf. Puree in food processor or blender in batches along with the chiles that cooked with them.
Alternatively, mash beans 1 cup at a time with a potato masher or large fork.
Season with salt, cumin, and olive oil. When all the beans are pureed, combine them in a large bowl, stirring well.
Use immediately or package for the freezer. Spoon into wide-mouth pint jars , freezer containers or freezer bags.
Thaw frozen Un-refried Beans in one of the following ways:
- defrost overnight in the refrigerator
- thaw in the microwave on the defrost setting (not jars)
- thaw tightly closed container in a large bowl of warm water (not jars)
- set out at room temperature for an hour, then slide beans from their container into a small pan for heating.
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