Refry Your Strategy to Creamy, Flavorful Beans of All Sorts


For a very long time, I had a single-minded view of refried beans: pinto or typically black beans, cooked in lard.

However there is not any motive that the strategy of “refrying” (cooking the beans with extra fats and liquid, then mashing them to your required consistency) cannot be utilized to a complete vary of beans, whether or not boiled from dry or dumped out of a can, and lentils, too. You possibly can add one other layer of taste to the leftovers within the fridge (or the troop of cans in your pantry) whereas shifting the feel from chewy to satiny.

The tactic is straightforward:

  • Warmth some fats (this might be olive oil, butter, coconut oil, lard, bacon drippings, even schmaltz) in a pan.
  • Sauté onion (and/or garlic, leek, scallion, shallot, carrot, celery—you get the gist) in that fats. I like so as to add spices at this level, too: cumin, oregano, smoked paprika, epazote, dried basil.
  • When mushy, add the cooked beans and stir to coat.
  • Now add their cooking liquid, little by little, and produce to a simmer. Because it cooks off, mash the beans with the again of a spoon or a potato masher, including extra liquid till you’ve got reached the specified consistency. (At this level, you might additionally use an immersion blender or meals processor if you need your beans tremendous clean.) Season to style. Eat with a spoon.

In the event you’re questioning what to do if you do not have bean cooking liquid (you are utilizing leftovers, you are cooking from a can): Use heat broth as a substitute (rooster, vegetable, beef, or mushroom).

You too can give canned beans a from-scratch really feel moderately shortly: Dump your canned beans in a pot, fill with water, then add the aromatics of your selecting (half an onion, a bay leaf, a nub of ginger, some lemongrass, a swath of lemon peel), and simmer, coated, for 30 minutes. ( I realized this tip from Annada Rathi, who boils canned chickpeas earlier than she makes use of them in chana masala.) Now use that liquid from the pot to attain the creamy refried beans you are after.

Concern the spoon, you beans.
Picture by Bobbi Lin

Right here, you may see that straightforward technique utilized in two methods, to white beans and lentils. The refried white bean recipe is impressed by Nancy Silverton’s in Mozza at Dwelling and although my model skimps on time, complexity, and prosciutto, I’ve stored Nancy’s dried chiles and beneficiant glug of olive oil.

The refried lentils, that are barely tailored from longtime Meals52 pal and contributor Tom Hirschfeld’s recipe, skew extra Mexican-ish than Italian-ish. The tactic can also be barely completely different: The lentils will get whirred within the meals processor earlier than they’re added to the oil and aromatics, which provides them a little bit of a head begin on the trail in direction of mush (so that you simply’re not chasing teeny lentils round with the again of the spoon).

On their very own, the completed refried beans will not appear to be… a lot. However do not let that deter you! Cowl them with roasted greens, cheese, and one thing sharp and acidic—like quick-pickled pink onions, lime zest, or cabbage slaw—and eat them as a facet dish. Tuck them in quesadillas and tacos, use them to prime roasted nachos (or roasted broccoli), or—why the heck not—construct into a Seven Layer Dip. Unfold over a wrap,
then prime with roasted candy potatoes and brown rice. Smear them over matzo (like our editor Lindsay-Jean Hard) or, for a not-at-all kosher possibility, channel Nancy Silverton herself and serve beneath a giant outdated pork chop.

The bottom recipes:

Serves 2 to three

  • 1/2

    cup brown lentils, picked over and rinsed

  • 2

    garlic cloves, one smashed, one minced

  • 1

    onion, one half left complete, one half roughly chopped

  • 1/2

    teaspoon floor cumin

  • 1/2

    teaspoon dried oregano

  • 1/four

    teaspoon pink pepper flakes (non-compulsory)



  • Salt and pepper, for seasoning

  • 1/2

    lime



  • Pickled pink onions, for garnish



  • Cilantro, for garnish



  • Crumbly goat or feta cheese, for garnish

Serves 2 to three

  • One

    15-ounce can white beans, drained and rinsed

  • 1

    teaspoon plus 2 tablespoons olive oil, divided



  • Salt, to season

  • 1/2

    onion

  • 1

    giant or 2 small garlic cloves, smashed

  • 1

    sprig rosemary

  • 2

    dried chiles de árbol

  • 1/2

    lemon

A couple of concepts for placing them to make use of:

In the event you might solely have one sort of legume for the remainder of your life, which might you select? Inform us within the feedback under.




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Post Author: allknifeshop