Wednesday, June 11, 2014

Un-Refried Beans

Blender, food processor, potato masher, or fork! 

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.  
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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