I have a list of about five or so recipes that are my ultimate favorites. This is one of them.
Growing up refried beans were light in color, heavy in calories, and came in a Frito can. Frito refried beans were, and sometimes still are, the backbone of my mom's sinfully, delicious Mexican layer dip. Ironically this dip is always a staple on our Thanksgiving appetizer table. Nothing says giving thanks like dipping a chip into a pie plate full of sour cream and cheese. It wasn't till post college when my childlike metabolism slowed down that I realized how unhealthy this store bought dip was and how easy it could be to make at home. I think it was more go to Ree Drummond aka Pioneer Women who inspired me one day to make these one my own. I simplified her recipe even more by using canned beans, which I tend to always think taste better than dried. Probably the salt...
There are so many ways you can use these refried beans. My favorite is literally eating them out of the pot with the spoon, but other more civilized individuals prefer eating it as a dip with chips. I've spread these beans on burgers, nachos, and even hot dogs. This is why this recipe is one of my favorites. There are so many ways to use them. The key to this recipe is the jalapeño brine, which is literally just the juice that comes in jarred jalapeño. It gives a great tang and spice to the beans. I like to use one can black beans, and two can kidney beans, but I have mixed up the ratio and they still always turn out amazingly delicious.
Ingredients:
2 14oz can kidney beans
1 14 oz can black beans
3 tbsp diced jarred jalapeños
1 tbsp jarred jalapeño juice
1 tsp dried cumin
1 tsp chili powder
3 cloves garlic
1 cup diced onion
1 tbsp olive oil
Juice of one lime
cotija cheese (garnish)
In a medium sauce pan heat olive oil and cook onions until soft (about 5 minutes). Add in garlic and cook for an additional minute. Add dried cumin and chili powder and stir to combine. Add in the beans along with 1 1/2 cups water, or until the beans are just about covered in water. Cover the pan and cook on low for 20 minutes. Remove pan from heat and mix with a potato masher or an immersion blender, until you have reached the desired consistency. Stir in the lime juice. Top with cheese, diced onion, or additional jalapeños.
2 14oz can kidney beans
1 14 oz can black beans
3 tbsp diced jarred jalapeños
1 tbsp jarred jalapeño juice
1 tsp dried cumin
1 tsp chili powder
3 cloves garlic
1 cup diced onion
1 tbsp olive oil
Juice of one lime
cotija cheese (garnish)
In a medium sauce pan heat olive oil and cook onions until soft (about 5 minutes). Add in garlic and cook for an additional minute. Add dried cumin and chili powder and stir to combine. Add in the beans along with 1 1/2 cups water, or until the beans are just about covered in water. Cover the pan and cook on low for 20 minutes. Remove pan from heat and mix with a potato masher or an immersion blender, until you have reached the desired consistency. Stir in the lime juice. Top with cheese, diced onion, or additional jalapeños.
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