Friday, May 19, 2017

Mexican Style Pinto Beans

We made Tostadas with Mexican Style Pinto Beans as the base.  One Tostada consisted of Mexican Pinto Beans layered with tangy slaw and avocado, the other had a layer of vegan chorizo, melted vegan cheese and avocado.   The beans took the Tostadas to another level!

Mexican Style Pinto Beans

1            pound pinto beans, soaked overnight in cool water (or for at least 6 hrs)
1            tablespoon
1/2         white onion, diced
3            large cloves garlic, minced
1            pinch each sea salt and black pepper, plus more to taste
1            vegetable bullion or 1 cup vegetable broth
1            tablespoon ground cumin
1            tablespoon chili powder
1            jalapeno chile, finely chopped (optional)

Add pinto beans to a large pot and cover with cool water.  Soak for at least 6 hours or overnight uncovered at room temperature.  Once beans are soaked, drain and set aside.

Heat your large pot over medium heat.  Once hot, add olive oil, diced onion and garlic, and season with healthy pinch each salt and pepper.  Stir to coat and sauté for 3-4 minutes, or until onion is soft and translucent.

Next, add drained beans and bouillon cube and cover with water about 2 inches over the top, as the beans will expand while cooking.  If using vegetable broth in place of a bouillon cube, add vegetable broth first, and then water so you don’t add too much liquid.

Add jalapeño (if using), stir and bring to low boil.  Then reduce heat to low or medium-low and simmer for 400-45 minutes, or until beans are tender.

Once the beans are tender and cooked through add remaining seasons:  Salt, pepper, cumin, and chili powder.  Stir to coat and cook on low for 10 more minutes to let the flavors meld.

To make refried beans

Add 1/2 cup finely chopped onion and cook 2-3 minutes, until browned.
Add 2 teaspoons finely chopped garlic and cook 30 seconds.
Add 2 cups cooked beans and 1/3 to 1/2 bean liquid to skillet.
Mash beans and liquid coarsely with back of wooden spoon or potato masher.

Cook 1-2 minutes more, until heated through, adding more bean liquid or water if needed.

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