SOUTH-OF-THE-BORDER ESSENTIALS: REFRIED BEANS

South-of-the-Border Essentials: Refried Beans image

Provided by Andy Anderson ! @ThePretentiousChef

Number Of Ingredients 10

PLAN/PURCHASE
3 tablespoon(s) sweet butter, unsalted
1/2 medium yellow onion, grated
3 clove(s) garlic, minced
4 cup(s) cooked pinto beans, recipe link to follow
1 teaspoon(s) chili powder
1 teaspoon(s) ground cumin
1 tablespoon(s) lime juice, freshly squeezed
white pepper, freshly ground, to taste
salt, kosher variety, to taste

Steps:

PREP/PREPARE
Here is the recipe that I use for the pinto beans, feel free to use your own version. https://www.justapinch.com/recipes/side/vegetable/cooking-under-pressure-flavorful-pinto-beans.html
When you make the beans, reserve some of the cooking liquid. You might need it to thin out the beans.
Gather your ingredients (mise en place).
Grate the onions, and the pat some of the excess liquid with a paper towel.
Add the butter to a skillet over medium heat.
When the foaming subsides, add the grated onion.
Cook until the onions soften, and begin to brown, about 3 - 4 minutes, then add the garlic, and cook until fragrant, about 60 additional seconds.
Add the beans, then cook and stir, until the mixture come up to a simmer, about 5 minutes.
Add the chili powder, and cumin, and stir for an additional 1 - 2 minutes.
Crush the beans with the back of a large spoon, or put them into a food processor, fitted with an S-blade, and give them a few pulses.
Place the beans back into the skillet, and add the lime juice, and some salt and pepper to taste.
Continue to cook, and taste for proper seasoning, about 5 - 7 minutes.
Chef's Tip: If the refried beans are a bit too thick, use some of the liquid from cooking the pinto beans to thin it out.
PLATE/PRESENT
Serve anywhere you would use refried beans. Enjoy.
Keep the faith, and keep cooking.