Get excited…it is bean night at the A Girl & Her Mutt household!
I’m obsessed with Mexican food. I love anything authentic and wonderful. However, that isn’t to say that I didn’t enjoy a pintos n’ cheese from Taco Bell back in the day. Gross huh?
I was craving some refried beans so I decided to go with a modified version to satisfy the masses.
In the Mix (makes 2 servings):
-1 can pinto beans
-2 tbsp cumin
-1 tbsp chili powder
-sliced jalapenos, jarred
-1 tbsp butter
Drain the liquid from the canned beans into a separate bowl. Rinse beans and put into a pot on medium-low heat.
After about 3-5 minutes the beans should be heated all the way through and started to split on their own.
Add in 1 tbsp butter. I use I Can’t Believe It’s Not Butter. For everything.
Add in the cumin and chili powder. Mix it in nice and good.
That cumin is key. It gives the beans a nice smoky flavor.
Add in a few jalapenos. I let a little bit of the liquid from the jarred peppers get in there to give the beans a bit more heat.
Then get to mashing. I prefer my beans to not be completely smooth so I don’t mash toooo much. If you want something smoother then add in a little of that liquid you drained from the can earlier as you mash and mash and mash.
Dish the beans out and top with a few more jalepenos. Mmm…jalepenos.
Easy Peasy huh? Add in some garlic, remove the jalepenos, cook a double batch. This is an easy side that can be ready in minutes! I’m such a busy girl (you know…catching up on my dvr!), that easy and quick is key around these woods.
PS. I have to make a confession. I originally had big plans to make these refried beans and then make a wrap. Instead I ended up eating a serving and a half of these beans as my meal. Ugh…so good, but so wrong.
Question of the day: Are you a jalapeño person? Do you like HEAT in your food