When you use flavorful, heirloom beans you don't need to do much to have tasty refried beans. Not only don't you need lard or bacon fat, you don't actually need any fat at all if you want to have a healthier take on this Mexican staple.
1 Cup Rio Zape Beans or Organic Pinto Beans
1/2 onion finely diced
Fresh Cilantro (optional)
Rinse the Rio Zape beans and cook them with the method of your choice.
Add enough water to cover the beans by an inch and add the onion and 1/2 teaspoon of salt. Bring them to a boil then reduce to a simmer.
If you'd like a more luxurious version of this sauté the onion in avocado oil (never butter or olive oil) first.
Simmer the beans and onions until the beans are very soft and the onion has almost melted into the beans, adding water occasionally to keep the beans covered. (about one hour)
Mash the beans with a potato masher, use a potato masher or puree in a food processor for a smoother finished product. If it's a bit too thick you can just add a bit more water. We like ours a bit chunky with bits of the delicious Rio Zape beans. Add the juice of a small lime wedge and taste the beans, adding salt or lime juice as needed. Top with chopped fresh cilantro if you wish and enjoy.
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