Refried pinto beans (adapted from Rick Bayless)
2 cans pinto beans
about 1/2 cup beef broth
2 small onions
1 small chorizo sausage
salt and pepper
1. Render the fat from your sausage. That means cook it over medium heat until it gives off the fat. If you don't have enough fat, add some canola oil (or veggie, anything bland). Remove the sausage. You can add it at the end if you want, but I didn't.
2. Add your onions. Cook them until they turn brownish (about 8 minutes).
3. Add your broth and about a third of the beans. Mash the beans up. The recipe called for a wooden bean masher but I don't have one of those, so I improvised with a wooden spoon and spatula.
4. Keep adding the beans until they're all mashed. If you like some whole beans mixed in, just don't mash them as much. It's up to you.
Now eat them! They're good with rice.
More recipes/pics coming soon.
1 comment:
Somehow I didn't get to taste these- they were at the other end of the table. I'm very sad about it, as refried beans are one of my favorite foods...
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