Smooth Refried Beans
I love Mexican food, and I happen to live in the city with the best 23 miles of Mexican food in the country. Tucson exudes its Mexican heritage around every corner. Can you tell I’m still a complete fan girl? I try to learn from the culture of this area and embrace authentic Mexican cuisine. That being said, I still have a lot to learn.
One thing I always look forward to when eating Mexican food is refried beans. I like that each place has completely different beans. Some have that subtle smoke of bacon, while others have a more chorizo spiciness about them. Personally, I like when the beans are completely smooth, with just a little bit of melted cheese on top. Thankfully, one of favorite recipes also fits the criteria for a pureed diet.
I have this thing about pureeing meat – honestly, it just feels wrong so much of the time. But in refried beans, it’s like it’s meant to be there. I used chorizo in this recipe and WOW, it really added a next element of flavor. Once I finished cooking everything, I ended up using an immersion blender to come up with the perfect, pureed beans.
One thing I want to mention here is the use of dried beans. I enjoy using dried beans for a couple of reasons.
- It’s better for the environment because you don’t waste aluminum or plastic.
- They can soak up a lot of flavor that canned beans can’t.
- It’s fun and makes me feel like I’m a fancy chef.
If dried beans are too overwhelming for you, or if you are pressed for time, stick to canned! There’s nothing wrong with a good can of beans, especially if seasoned and then pureed. Do whatever works best for you, but the recipe will work for both options! Whichever you decide, leave a comment below so I can hear how it turned out. 🙂
Smooth Refried Beans
- immersion blender
- 1 small onion diced
- 1 small jalapeno diced
- ¼ c chorizo
- 4 garlic cloves minced
- ¼ c vegetable broth
- 1 cup dried pinto beans
- 2 dried ancho chiles
- 2 garlic cloves
- 2 bay leaves
- or use canned and omit all other ingredients
- If using dried beans, add dried beans, 3 cups water, dried ancho chiles, garlic cloves, bay leaves, and salt to a large pot. Bring to a boil, then reduce heat to a simmer and cook until beans are tender. If using canned pinto beans, skip this step.
- In the meantime, saute onions and jalapeno until soft. Add chorizo until cooked through. Add garlic cloves.
- When beans are cooked through, drain and remove bay leaves, garlic cloves, and chiles.
- Using an immersion blender, puree beans, onion mixture, and vegetable broth until smooth. Add in more broth or more beans as needed to achieve appropriate consistency.