I originally started this blog as a place to store tried and true recipes for my family. It didn't take long to discover how supportive and fun the blog community was and I became hooked! I rarely create my own recipes, but I still hope you'll enjoy the recipes that I find and tweak a bit.
Quick Homemade Refried Beans and What I Did With Them
I don't think it's very easy for a food blogger to name a favorite food. I mean, what a commitment to make when there is just so much amazing food out there. It would be like asking a mathematician what they're favorite equation is, or a florist their favorite flower, how do you choose?
HOWEVER, gun to my head, if I had to name a favorite, it would be Mexican food. Oh how I adore their flavorful, spicy meats, chewy warm tortillas and cilantro...is there a better flavor in the world then cilantro? I don't make Mexican food much because I just don't feel like I can measure up to the real stuff being sold by people who have been making it their entire lives. But since Philly has a real shortage of good authentic Mexican food, I think it's time to learn.
I'm starting simple by making my own refried beans. This is a quick recipe, so the beans come of out the can and not the bag. They are a snap to make, and oh so good, I'll never buy them out of the can again!
Refried Beans America's Test Kitchen Healthy Family Cookbook
3 cans red kidney beans, rinsed (I used black) 1 cup water 1 onion, minced 1 large jalapeno chile, stemmed, seeded and minced 4 teaspoons olive oil 2 garlic cloves minced 1 teaspoon ground cumin 1/4 cup fresh cilantro salt hot sauce
1. Process the beans and water in a food processor until smooth, about 2 minutes, scrapdown sides of the bowl as needed.
2. Combine the onion, jalapeno, and 1 teaspoon of the oil in a medium saucepan. Cover and cook over medium-low heat, stirring occasionally, until the vegetable are softened, 8 to 10 minutes.
3. Stir in the garlic and cumin and cook until fragrant, about 30 seconds. Stir in the pureed beans until thoroughly combined.
4. Reduce the heat to low and cook, stirring often until the beans have thickened and the flavors have blended, about 10 minutes. Stir in the remaining tablespoons oil and cilantro, Season with salt and hot sauce to taste and serve.
Per 1/2 cup serving: 120 cal, 2.5g fat, 19g carbs, 7g prot, 6g fiber
After the beans were made, I rolled them in flour tortillas, put them in a casserole pan and soaked the whole thing with green enchilada sauce. Sprinkle with mozzarella and bake at 375 for about twenty minutes. Creamy, tangy heaven! It's also not too bad for you. Serve with lettuce, tomatoes, olives and sour cream. ENJOY!