Rogizoja's Refried Beans

[Thermomixer]

From a recipe request for refried beans:

Here's one I converted for the T'mix:

ROB'S REFRIED BEANS

Ingredients
500g dried pinto beans - the pinky mottled ones (don't know how many tins that converts to)
1.2 litres water
2 teaspoons cumin seeds
50g olive oil
20g butter
200g smoked streaky bacon, chopped
2 cloves garlic
1 medium red chilli, seeds removed (more/less to your taste)
1 medium onion, roughly chopped
2 teaspoons salt (or to taste)

Method
1. Pick over the beans to get rid of stones, beetles etc. and soak them overnight in plenty of water (or use equivalent in tins).
2. Slowly bring the beans to the boil in 1.2 litres of water  (do NOT add salt - it toughens the beans) and gently simmer until tender skimming any scum that rises to the surface; should take about 2 hours adding more water if needed
3. Drain and reserve the cooking water.
4. Put the cumin in the T'mix bowl and blitz 1 min/speed 10 (don't forget square of kitchen paper under MC)
5. Drop garlic, chilli, bacon and onion onto blades running at speed 8
6. Scrape down the sides then add oil and butter and saute 5 mins/100/speed 2
7. Add the beans and mix at speed 3 until they're as fine as you like; adding some of the reserved cooking water to the beans to give you the same consistency as double cream but still with some texture (not totally pureed). I usually go for about 1 min

Serve up and ENJOY

members' comments

KerrynN - We made this to go into nachos (with the melted cheese dip from the lunchbox book) and it was fantastic. It nearly didn't make it to the nachos. We used two cans of beans to get to the required weight (once they were drained). They weren't called pinto beans but they were speckled/mottled.

Rogizoja - After Kerryn's "nudge" I did this last weekend and it went down a storm. Instead of the chilli I added a good dollop of chipotle paste from a jar and the smokiness and extra heat added a little "something" that just rounded it all off perfectly. Absobloodylutley deeeelicious.  Now I have to make a batch of Brazen's corn chips http://www.forumthermomix.com/index.php?topic=705.0 to take it to the next level.  Happy days!!

[KerrynN]

We made this tonight to go into nachos (with the melted cheese dip from the lunchbox book) and it was fantastic. It nearly didn't make it to the nachos.

[Rogizoja]

Glad you liked the beans Kerryn. I must admit I haven't done this myself for a while now so will have to add it to the menu for next week. Thanks for the reminder :-)

[quirkycooking]

Yum, these look great! Going on the menu for next week.... 

[Chelsea (Thermie Groupie)]

We made this tonight to go into nachos (with the melted cheese dip from the lunchbox book) and it was fantastic. It nearly didn't make it to the nachos.

Did you use dried or canned beans Kerryn? 

[KerrynN]

We used two cans of beans to get to the required weight (once they were drained). They weren't called pinto beans but they were speckled/mottled.

[Chelsea (Thermie Groupie)]

Thanks for that.  I have nachos on the menu plan for next week. 

[Rogizoja]

After Kerryn's "nudge" I did this last weekend and it went down a storm. Instead of the chilli I added a good dollop of chipotle paste from a jay (okay, okay, I know I should make my own in Bimbo ) and the smokiness and extra heat added a little "something" that just rounded it all off perfectly. Absobloodylutley deeeelicious.  Now I have to make a batch of Brazen's corn chips http://www.forumthermomix.com/index.php?topic=705.0 to take it to the next level.  Happy days!!

[Ilana]

I just wanted to thank the member who posted this recipe. I should have a long time ago. I have been making it every now and then for a few years already. I had to substitute a few ingredients as we dont eat bacon, so I realize mine is probably less delicious, but we love it anyhow, Thanks!!

[judydawn]

Better late than never Ilana and now, thanks to you, the recipe is bumped for everyone who hasn't tried it.

[cookie1]

Hi Ilana and thanks for taking the time to let us know you enjoy the recipe. It's always handy to know what others think of recipes.