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Tostados with Refried Beans Borracho

March 4, 2010 by · Leave a Comment 

making refried beans

Making Refried Beans

My youngest asked for my refried beans, which she likes so much better than the canned ones. They do taste better. Bacon grease makes everything taste better!  But you can limit the amount of bacon grease or leave it out if you’re vegetarian or just watching your fat.

First I cooked up a pound of pinto beans.  I started them soaking in the morning. Often I skip the soaking and just cook longer but I did soak them today.   Then I drained and put back in the pot, adding enough water to cover them by an inch or two.

  • 1 pound dried pinto beans
  • water to cover
  • some salt pork (or leave out for vegetarian version)
  • 1 onion, peeled and cut in quarters
  • 1 Tbs chili powder
  • 1 clove garlic, minced
  • 1 tsp salt
  • 1/2 a bottle of beer

Put the beans in a pot with water to cover by an inch or two and add bring to a simmer while adding the salt pork, onion, chili powder and garlic.  Leave the lid partially covering the pot and check the liquid level now and then.

Simmer an hour or two, then add the salt and beer. Simmer another half an hour or so until the beans are tender. I had lots of liquid left at this point so left the lid off for the last half an hour.

Once you see the beans are soft, get everything else ready. For us this means:

  • grated cheese
  • sour cream
  • thinly sliced lettuce
  • chopped avocadoes
  • salsa

And tonight I made a good Mexican inspired coleslaw

Mexican Inspired Coleslaw

  • 1/4 of a cabbage thinly sliced
  • equal parts olive oil and red wine vinegar, mixed with some sugar and garlic salt
  • some chopped celery
  • some chopped green onion

Mix all the ingredients together and taste. Please, really do taste because I measured nothing and just sort of sprinkled and tasted and then tried to guestimate what I did.  It was really good though!

When you’re ready to make the refried beans, heat a bit of leftover bacon grease (keeps great in a clean tin can in the frig, covered in foil). I used to use about 1 Tbs per cup of beans but I used half that this time. Add the beans and some of the cooking liquid and cook while mashing with a masher (not sure what they’re called!), oh, something like this Oxo Good Grips Smooth Potato Masher. Not just for potatoes!

Mash the beans up while the liquid simmers off until they reach the consistency you like. They likely won’t be as smooth as the canned beans you might be used to, at least mine aren’t, but they taste 100 times better.

Frying tortillas

Frying tortiallas for tostados

Let them sit over low heat covered while you fry up the corn tortillas.

Fry over medium high heat, turning when crisp on one side. Drain on paper towels.

By the way, if you want to make tacos instead, just fry a minute or two and then fold the corn tortilla in half for the taco shell, then flip and fry the other side.



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Chronicles of a Curious Cook