This is one of those recipes that requires a lot of effort and preparation, with the beans having to be washed thoroughly and soaked overnight. Then, the following day, the flat was full of the smell of cooking beans for the whole day.
Refried beans
Ingredients
• 1 pound dry pinto beans, rinsed
• 2 tablespoons minced garlic, divided
• 1 medium tomato, diced
• 2 tablespoons ground cumin
• 1 tablespoon chili powder
• 2 tablespoons olive oil
• salt to taste
Place the beans in a large saucepan, and cover with an inch of water. Place over high heat, and bring to a boil. When the beans have come to a boil, drain, and return them to the same pot. Cover the beans with 2 inches of water, and stir in 1 tablespoon of garlic, the tomato, cumin, and chili powder. Bring to a boil over high heat, then reduce heat to low, and simmer until the beans are very soft, about 3 hours and 45 minutes, adding water as needed.
Once the beans have cooked, mash them with the remaining tablespoon of garlic, the oil, and salt to taste; use additional water as needed to achieve desired consistency. Place over low heat for 30 minutes, stirring occasionally. Serve.
Ruf’s Version – Double refried beans
Three types of beans (Kidney beans, Haricot beans and Canellini beans), split into two very well washed and soaked overnight.
Version 1:
- bring to boil, boil for ten minutes
- mix in garlic and curry powder
- add tomato paste
- simmer for hours!
When cooked
- mash with more garlic
- add a little salt and pepper
- fry in olive oil on low heat for 30 mins
Version 2
- bring to boil for ten minutes
- simmer for hours
When cooked
- mash with lemon and ginger, salt and pepper
- add two chopped avocados
- fry in olive oil on low heat for 30 mins
Serve with some salad; mixed live salad leaves with a variety of pips (these can be dry roasted for extra flavour). With added tomato and cucumber finely chopped.
Note from Ruf: “Normally I’d make this very spicey but Cake aint into all that”
So it sounds good and it smelled divine!
In practice, however, without the spicy stuff, they were both a bit bland and stodgey. I preferred the lemon, ginger and avocado one and Ruf, naturally, favoured the more curried version.
I had some of my favourite for lunch today with a fried egg on top and that improved things immeasurably.
I think served with gravy and new potatoes, it would definitely be much nicer.
So, just to prove that not all adaptations are successful, I give you the original recipe and the versions that Ruf tried to make suitable for me.
Instigated by Troll, it was Karl’s turn to decide on the subject of this month’s Culinary Challenge. Go over there and, hopefully, you will see some more successful recipes :)
Very nice! I’m with you on choosing the lemon-ginger-avocado one instead of curry. Seems more unique and creative. As does the fried egg on top! Yum Yum!
Happy Throwdown Day!
Obviously, Ruf won’t support me in the fried egg option, but I found it very pleasant :)
Refritos! These are a culinary staple in Moi’s part of the world (albeit made with lard, which I know would be a no-no for Ruf). But I have a lot of vegetamarian friends, and I think I’ll try the one with lemon and avocado for my next party. Yum is right!
Moi, Id not come across them before. Id take the lard but Ruf would be sick just at the thought :)
Good afternoon Joanna and Ruf,
I would happily try both versions. I’ll bet your flat smelled great.
I’m surprised that the avocado would stand up to cooking that long, I always add it as a last item.
This looks very tasty indeed, nice job!
I will check the avocado thing out with him, Karl
Yum to refried beans. Whether I have the patience to cook them from scratch is another matter. And the fact that I’d be lynched by the people I currently share a kitchen with is *certainly* another matter!
Can you start a mail-order service? I’d be a willing customer.
Mind you, as I still don’t seem to have a reliable mail service, I can’t help suspecting I’d be paying for others to enjoy your cooking.
Life is tough …
Have you sorted out your mail yet? I don’t want to be cooking for half the country! LMAO, What am I saying? It would be Ruf cooking for half the country. You don’t think I took any part in the cooking, choosing or adapting of this recipe? Well, except for the washing up, of course :)
so, how much do you think it would cost me to have you make that over there, and ship it to me across the pond? mmmm.
LOL, For all the gas it produces, it’s pretty heavy… :)
Is my mail issue sorted out? Goodness knows: the Post Office claims there is no issue to be sorted, yet I’ve still only had two pieces of mail this year and both of those arrived on the same day.
Perhaps the world has decided to shun me and I’ve just not been told! ;-)
I’m sorry, did someone say something…? :P
I have read so many of these i am going to blow up.
No one light a match…….
LOL, Im on my third day of eating it! If you’ve got a match, I could probably cook my tea and heat the flat for the rest of the evening :P
I couldn’t find this post the first time, but I’m glad Moi put the link in. I love a good down-home REAL vegan entry. Nicely done, both of you. However, after reading your blog for nearly three years, I have one issue with something Ruf said;
“Note from Ruf: “Normally I’d make this very spicey but Cake aint into all that”
because I think we all know, that’s just not true. ;-)
LMFAO! If only I’d thought to say that when he typed it!
Hello dear, you’ve changed your blog host! I loves me some refried beans and eat them for breakfast with eggs on tortillas with salsa a la huevos rancheros all the time. Never thought to try beans curried! Can’t imagine the flavor profile!
It’s breakfast time, I’ll have my beans with an egg please! YUM! Happy throwdown darling!
Helloooo LDC, and welcome to my new home! Curried beans is actually quite popular over here but, like you, I prefer mine with an egg