* Adapted from Mark Bittman’s Food Matters Cookbook *
I’m not a big recipe repeater. My dinner cravings vary week to week, so I don’t often cook something more than once. Then, a few weeks ago, I had some leftover pinto beans from a pot I’d made, so I set out to make Mark Bittman’s Refried Beans recipe I’d been meaning to try. With what I had in my fridge (bell peppers, dark beer and half an onion), I cooked up my own version. The result was a flavorful—a combination of warm spices, rich beer and the smooth texture that defines the best kind of refried beans (in my eyes). And without overselling it, I’ll just say that I made a pot of pintos this week just so I could use the leftovers for this recipe.
¼ olive oil
4 cups cooked pinto beans
1 bell pepper, chopped
½ an onion, chopped
1 tablespoon of cumin
½ tablespoon of chili powder
¼ teaspoon of cayenne
kosher salt and freshly-cracked pepper
¼ cup of dark beer (such as a stout or porter), more as needed
Warm the olive oil over medium heat in a medium saucepan or skillet.
When the olive oil is hot, add the beans. Mash the beans with a potato masher or fork until they’re broken down and about 75% smooth, about 4-5 minutes.
Add the bell pepper and onion and stir thoroughly. Add the spices and the salt and pepper. Raise the heat slightly to medium high. Keep mashing the mixture until the vegetables have softened, about 5 more minutes.
As the mixture becomes dry, add the beer to achieve your desired consistency (I enjoy my refried beans pretty smooth).
Taste your beans, and adjust the spices to your preferences. Remove from heat, and serve.
Serving suggestions: Tucked in burritos, along side brown rice, with cilantro, Dabbed with salsa next to eggs for breakfast. Tonight, I piled them in homemade tortillas, topped with chard, cilantro pesto and hot sauce.