Lisa's Classic Refried Beans

There are as many versions of refried beans as there are cooks. My recipe might not be the most traditional, but I've perfected it over the years to suit my tastes. As my regular readers will expect, it is an accordingly fiery variation. Simply cut down on the peppers and spices if you can't take the heat. If you are hooked on heat like me, increase the number of hot peppers and amount of cayenne.

These refried beans make a perfect filling for a tortilla wrap. Add some shredded lettuce, grated cheese, sour cream and a bit of hot sauce for a satisfying lunch or dinner.

Lisa's Classic Refried Beans

Recipe by Lisa Turner Cuisine: Mexican Published on June 23, 2007 One of my oldest and tried-and-true recipes — Mexican refried beans packed with spice and flavor Preparation: 15 minutes Cooking time: 30 to 35 minutes Print this recipe Ingredients: 1 1/4 cups dried pinto beans (3 1/2 cups cooked or 2 14 oz cans) 1/2-inch piece fresh ginger, minced, or 1/2 teaspoon powered ginger 2 to 3 jalapeños or fresh green chilies, finely diced 1 medium tomato, diced 1/2 teaspoon ground cayenne 1 teaspoon ground cumin 1 to 2 teaspoons chili powder 1/2 teaspoon hot paprika 2 tablespoons oil or butter 1 medium onion, chopped 1/2 cup to 3/4 cup fresh or frozen corn 1 teaspoon sea salt, or to taste Instructions: Rinse the pinto beans and soak for 8 hours or overnight in several inches of cold water. Drain and rinse, and add to a medium saucepan and cover with several inches of fresh water. Bring to a boil, reduce the heat to low, cover, and simmer the beans for 1 hour or until very soft. Drain and transfer to a large bowl. Put the tomato, ginger, jalapeños or chilies, and spices in a small saucepan. Simmer over medium-low heat for 15 minutes or until the tomato mixture begins to thicken. Heat the oil or butter in a cast-iron skillet or large frying pan over medium heat. When hot, fry the onions for a few minutes. Next add the beans a few tablespoons at a time, using a fork to mash the beans. Once all of the beans have been added to the pan and mashed, add the tomato mixture and corn. Stir and fry until the beans begin to dry out and brown a bit, about 10 to 15 minutes. Remove from heat, stir in the salt, and serve hot with brown rice or over warmed corn tortillas. Makes 6 to 8 servings