Vegetarian Refried Beans

One of my favorite Mexican dishes is refried beans. Mine is not the most traditional, but it is certainly a well visited recipe in my house and my friends just love it too. I've posted a variant of this recipe before. This time I used a combination of black beans and pinto beans and served the dish with jasmine rice smothered in butter. You can also serve as a wrap with grated cheese and shredded lettuce, topped with some sour cream. Either way, you won't be disappointed.

Vegetarian Refried Beans

Recipe by Lisa Turner Cuisine: Mexican Published on May 3, 2011 Spicy hot vegetarian refried beans — great served over rice or in warmed corn tortillas Preparation: 15 minutes Cooking time: 30 to 35 minutes Print this recipe Ingredients: 2/3 cup dried pinto beans (2 cups cooked or 1 19 oz can) 2/3 cup dried black beans (2 cups cooked or 1 19 oz can) 1 large tomato, diced 1/2-inch fresh ginger, minced, or 1/2 teaspoon powdered ginger 2 to 3 jalapeños or fresh green chilies, seeded and finely chopped dash of hot sauce 1/2 teaspoon ground cayenne 1 teaspoon ground cumin 1 to 2 teaspoons chili powder 1/2 teaspoon hot paprika pinch of asafetida (optional) 1/2 teaspoon sea salt, or to taste 2 tablespoons oil or butter 1 medium onion, chopped 1/2 cup to 3/4 cup fresh or frozen corn Instructions: Rinse the pinto beans and black 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, hot sauce 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 servings

More Mexican recipes from Lisa's Kitchen:
Mexican-Style Kamut Berry, Black Bean and Roasted Corn Salad
Mexican-Style Potato Salad With Avocado and Jalapeño
Black Bean and Goat Cheese Quesadillas
Tomato Corn Chowder

On the top of the reading stack: Pure and Simple: Homemade Indian Vegetarian Cuisine by Vidhu Mittal