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 photo via Eating Out Loud Every time the boyfriend makes tacos, which is never often enough because he does such a fine, fine job, he asks me what beans I would like. And I think he is hoping someday I will say "red!" or "black!" or "jelly!" Anything in the world but refried beans, which he appreciates as much as I do, in flavor and goodness, but is convinced to eat them is like pouring pure canola oil down your throat. So we don't have them as often as I'd like, either. When I ran across Allen's post on Eating Out Loud about healthy refried beans--right there in the title! healthy!--I was perhaps more excited than I should have been. Low in fat, with flavors that sound unusual to me (cumin! cayenne! maybe I have been living under a rock?), vegetarian as all get-out, and I bet I can taco them up every night and my heart will even thank me. But the boyfriend might not. 5 CommentsLeave a comment |
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FEED ME
Canola oil is one of the best fats you can eat (and your body needs it)... Just sayin', since I get your point otherwise.
My boyfriend's mom, as traditional mexican mom as they come, makes hers without canola oil if she's watching her weight. the whole term "refried" is actually a lost in translation thing...they are cooked twice, but no frying is necessary.
basically soaking whole pinto beans (but with plenty of salt, that's the bad part) and boiling them as you normally would. Then drain. Then in a low low heat pan, you add a little back to the pan at a time, smashing them with a masher as you go. That is the 2nd "fry" (cook) they get. but they burn super easily, which spoils the whole thing. they key is to smash them into the paste of bean we all know and love without burning. it take some arm muscles, but its actually pretty darn healthy.
we then add some cojita cheese (the mexican version of the skim mozzerella) on top, and a squeeze of lime juice.
Just an idea...
The word for what many people call 'refried' is 'resfritas', which means 'overcooked beans'.
Sarah's got the recipie down right, so I don't have to get out my Only Mexican on the Whole Damn Internet hat again. Except cojita is not skim mozzarella, since it's aged it's more the runny parmesan.
My mom makes them with - brace yourselves - BACON! Refried beans made by Mom, or Dad really...that is a treat! I'm feeling a wee bit homesick now.
mary sue is right...my boyfriend's family is trying, but its a slow moving process...to make me a full fledged honorary mexican :-) i'm bound to have some flubs. ha.
whats the name of the crumbly stuff...it doesn't have much taste in my opinion, so i always equate it to mozzarella. i know its not super fatty cheese, which i guess was my point.