Ok, 2021 is ROARING, and I have little time to shop or cook; thus, I shall go foraging in my panty. I have dried pinto beans, and they make my mouth water, but I do not have the time to prepare them, even with my instapot.
Next shelf down, I find two cans of pinto beans; now, this may be the time-saver I am looking for. I can take these and add the RogueChef twist, all in the time it will take my cornbread to cook.
I’ll add additional flavor with the use of a protein (BACON!!), some veggies (onion, garlic, jalapeno), as well as some spices. To amp up the flavor, I’ll simmer these in a prepared stock.
As they are cooked, I’ll apply my potato masher to render out the starch and emulsify the remaining stock into a creamy, luscious, tasty mass.
This will be perfectly spooned over a split wedge of cornbread, drizzle with a bit of vinegar or a vinegar-based hot sauce, side with a small salad, and dinner is made and in less than 30 minutes. Now If I can only eat it, without the phone ringing…
In northern Mexico and in Tex-Mex cuisine, refried beans are usually prepared with pinto beans, but many other varieties of bean are used in other parts of Mexico, such as black, Peruano, or red kidney beans. The raw beans can be cooked when dry or soaked overnight, then stewed, drained of most of the remaining liquid, and converted into a paste with a masher (such as a potato masher), or pressed through a fine mesh sieve (to remove the skins). Some of the drained liquid, or chicken or vegetable stock, is added if the consistency is too dry. The paste is then baked or fried, usually with onion and garlic in a small amount of lard, vegetable oil, bacon drippings or butter and seasoned to taste with salt and spices. Lard is generally used more often in Mexico, and it has a large effect on flavor. Epazote is a common herb used to add flavor.
Fast Pinto Beans
- 6 Slices Bacon Thick Cut, cut to 1/4 inch lardons
- 2 Cans Pinto Beans
- 1 ea Onion Peeled, Diced
- 2 ea Jalapenos Washed, seeded, Diced
- 2 cloves Garlic Peeled Minced
- 1/2 tsp Cumin Seed Toasted, Ground
- 1/2 tsp Dried oregano
- 2 Cup Stock or Water
- 1 tbsp Vinegar
- In a medium skillet over medium high heat, fry off ther bacon.
- Remove bacon and all but 2 tablepoon of the bacon fat
- Add the onion, and jalapenos and sautee untilthe onions arel translucent and soft,
- Add the garlic, cumin and oregano, satue until fragent, ~ 1-2 miutes
- Add the beans and stock and simmer over low heat until the stock is reduced by half, and the beans are tender / cooked.
- Taste, and season
- Serve in bowls, top with baccon bits, drizzle with vineger
- Side with cornbread
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