Refried – one of the greatest misnomers in food? Perhaps not quite up there with the difference between sweetmeats and sweetbreads, sure, but deceptive nonetheless.
This is more work than opening a couple cans. It’s very good, though, and dry beans are a much better deal than canned.
2.5 c. dry pinto beans, sorted, soaked for 8 hours or quick soaked
oil for the pan
1 large onion, finely chopped
6 cloves garlic, minced
1 chipotle chili, minced
1 jalapeno chili, minced
1 T. cumin
1 T. paprika
2 T. Whole Food Market 365 Hot Sauce
juice of one lime
1 c. minced cilantro
salt and pepper to taste
I use a pressure cooker for anything dry bean-related. It cuts the cooking time by at least half.
Place the soaked beans, water to cover and salt to taste to the pressure cooker. Bring it to pressure and cook for 20 minutes. Release pressure under running water. Drain beans, reserving cooking liquid, and set liquid aside. Mash beans coarsely, using a potato masher, adding cooking liquid as necessary to make workable.
While the beans are cooking, sauté the onion in a large pot. Cook until the onion is well-softened and some pieces have brown edges. Add the garlic, chilies, cumin, and paprika, and cook, stirring, for a minute or two, until the garlic releases its fragrance and the paprika colors slightly.
Turn the mashed beans into the pot, add the hot sauce, lime juice, and cilantro and stir to mix. Taste and correct seasoning if necessary and heat through.
Makes about eight cups cooked beans.