Gringo Re-Fried Beans
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 111.4
- Total Fat: 2.3 g
- Cholesterol: 0.0 mg
- Sodium: 236.2 mg
- Total Carbs: 20.0 g
- Dietary Fiber: 5.0 g
- Protein: 6.3 g
View full nutritional breakdown of Gringo Re-Fried Beans calories by ingredient
Introduction
I am not Latin American and I apologize for screwing up a traditional recipe. I made this with what I had on hand to make a great healthy pupusa filling. Traditionally a re-fried bean recipe is just black beans and salt. Perhaps some onion and jalapenos. I didn't have enough black beans on hand and wanted to use up some Chilean Pebre (cilantro, garlic and chili paste) I had made earlier in the week. So really this is just a combination of alot of things, apologies for those who wanted something more traditional! I am not Latin American and I apologize for screwing up a traditional recipe. I made this with what I had on hand to make a great healthy pupusa filling. Traditionally a re-fried bean recipe is just black beans and salt. Perhaps some onion and jalapenos. I didn't have enough black beans on hand and wanted to use up some Chilean Pebre (cilantro, garlic and chili paste) I had made earlier in the week. So really this is just a combination of alot of things, apologies for those who wanted something more traditional!Number of Servings: 10
Ingredients
-
1/2 cup dried chickpeas
1/2 cup dried pinto beans
1/2 cup dried black beans
1/2 cup dried kidney beans
1 tsp of salt
reserved bean liquid
1 tbsp olive oil
1 cup chopped onions
1 tbsp cumin seed
1 jalapeno pepper, chopped
4 tbsp fresh chopped cilantro
3 cloves garlic
Directions
Combine all beans and soak over night.
Rinse and boil beans for approx. 1 hour until tender. Add salt to water. Let rest for 10 minutes for flavours to incorporate. Drain beans reserving cooking liquid.
Place beans in blender with 1 cup of reserved cooking liquid, puree until smooth adding more liquid until beans form a paste. This can also be done with a potato masher if you prefer, the beans with be chunkier but still lovely.
Toast the cumin seed in a dry pan for a few moments until they start to pop. Remove from heat and add to bean mixture. Saute the onion in the olive oil for 5-10 minutes until golden brown, add garlic and jalapenos. Saute for a minute. Remove from heat and add to bean mixture. Add cilantro an mix together.
Taste. Salt as desired. Filling for Pupusas de Frijoles Refritos
Number of Servings: 10
Recipe submitted by SparkPeople user MADEMCHE.
Rinse and boil beans for approx. 1 hour until tender. Add salt to water. Let rest for 10 minutes for flavours to incorporate. Drain beans reserving cooking liquid.
Place beans in blender with 1 cup of reserved cooking liquid, puree until smooth adding more liquid until beans form a paste. This can also be done with a potato masher if you prefer, the beans with be chunkier but still lovely.
Toast the cumin seed in a dry pan for a few moments until they start to pop. Remove from heat and add to bean mixture. Saute the onion in the olive oil for 5-10 minutes until golden brown, add garlic and jalapenos. Saute for a minute. Remove from heat and add to bean mixture. Add cilantro an mix together.
Taste. Salt as desired. Filling for Pupusas de Frijoles Refritos
Number of Servings: 10
Recipe submitted by SparkPeople user MADEMCHE.