I've got a ton of new recipes that I can't wait to share with you, but most of them are on the sweet and sugary side of life. Or are entrees that don't quite fit into the "healthy" category of life. Not that they're unhealthy or anything, but they might not jive with those of you who are looking to shed some of those extra holiday pounds. So, we'll save those for February. Instead I thought I might share with you a flavorful, healthy and simple side dish.
Refried beans. I have been working on my bean and rice side dishes for quite some time now. And haven't been able to get them quite right. And in our house we eat a lot of Mexican style food, so I get some practice. But these beans? Finally a winner (still working on the rice thing though). Sooo not like the gloppy stuff that comes in a can. Instead they are bursting with flavor. And so easy. And you can use black beans or pinto beans. Even red beans if you want. And you can use canned beans or dried (if you're comfortable with cooking them first). Now, these aren't exactly "refried" beans. Traditionally refried beans are baked or fried and use lard. These are neither and are lard free. Simply pureed and seasoned. They're fast and easy, making it a great side dish to any Mexican style fare.
Refried Beans
4 cups cooked black beans, drained and rinsed
1/2 cup water or broth
1/2 tsp cumin
Zest of 1 lime, lime cut into wedges
1 cup enchilada sauce
2 cloves garlic, minced (or 1/4 tsp garlic powder)
Salt to taste
Put 3 cups of the black beans into a food processor. Cover with lid and set to puree. Slowly add in water until desired consistency is reached. More or less water may be used. Pour beans into a medium saucepan. Mix in reserved 1 cup beans, cumin, lime zest, enchilada sauce, and garlic. Heat over low for 10 minutes, stirring occasionally. Season with salt to taste. Serve with lime wedges and cilantro.
Source: Elizabeth original
Refried beans. I have been working on my bean and rice side dishes for quite some time now. And haven't been able to get them quite right. And in our house we eat a lot of Mexican style food, so I get some practice. But these beans? Finally a winner (still working on the rice thing though). Sooo not like the gloppy stuff that comes in a can. Instead they are bursting with flavor. And so easy. And you can use black beans or pinto beans. Even red beans if you want. And you can use canned beans or dried (if you're comfortable with cooking them first). Now, these aren't exactly "refried" beans. Traditionally refried beans are baked or fried and use lard. These are neither and are lard free. Simply pureed and seasoned. They're fast and easy, making it a great side dish to any Mexican style fare.
Refried Beans
4 cups cooked black beans, drained and rinsed
1/2 cup water or broth
1/2 tsp cumin
Zest of 1 lime, lime cut into wedges
1 cup enchilada sauce
2 cloves garlic, minced (or 1/4 tsp garlic powder)
Salt to taste
Put 3 cups of the black beans into a food processor. Cover with lid and set to puree. Slowly add in water until desired consistency is reached. More or less water may be used. Pour beans into a medium saucepan. Mix in reserved 1 cup beans, cumin, lime zest, enchilada sauce, and garlic. Heat over low for 10 minutes, stirring occasionally. Season with salt to taste. Serve with lime wedges and cilantro.
Source: Elizabeth original
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