Wednesday, July 20, 2011

Refried Beans

I take hosting taco night very seriously and ensure I have all the fixings from homemade salsa, guacamole and the often overlooked but crucially important refried beans.

To call them refried is misleading as you just bring them to a boil and pound away with some cheese and my added ingredient of jarred jalapeno liquid for a bit of umph! There's nothing better than slathering this dip over a warm tortilla and topping it with lettuce, sour cream, salsa, and meat....yum yum yum!

2 cans pinto beans
1 cup..or more grated montery jack cheese (or cheddar)
1 tablespoon jarred jalapeno liquid
1 tablespoon chopped jarred jalapeno (optional if you want a good kick!)

Place all the beans and half their liquid in a nonstick pan. Reserve the rest of the liquid as you may need more of it. Bring to a boil and reduce to a simmer. After it simmers for 3 minutes start mashing the beans with a potato mashed. The consistency is up to you, you can make them chunkier which requires less smashing or velvety smooth which requires more or something in between- just eyeball it. Once it's at a consistency you're happy with add the jalapeno liquid, cheese and chopped jalapeno (option). Mix with a  spoon until everything is incorporated. Serve immediately!


  1. It really is! You have to try it..make sure you have some nacho chips in hand though;)