Sunday, April 5, 2009

Refried Beans and Enchilada Sauce

Refried beans is one of my most requested recipes. These little gems cook up as smooth and creamy as butter and are simply delicious.

Provident living is being stressed in many circles. Beans are cheap and packed full of protein and fiber. Please remember--always use fresh beans. Yes, I know dried beans keep for years. They are a great storage item. Buy fresh and use them up this year. Next year buy more fresh beans! Your family will thank you.

I was an unbeliever at first, I mean dried beans are dried--does age matter? So I made two identical batches of beans, one batch using fresh purchased beans, the other using beans that had been in my storage several years. The difference was more than slightly noticeable. The new beans whipped up creamy and smooth. The old beans cooked much longer and still had small hard spots. They whipped, but were not creamy. They were edible, but not delicious. Fresh is Best!


3 cups pinto beans
Beans need to soak before cooking. This can be done a couple different ways.
1. Rinse and soak overnight.
2. Bring beans to a boil, boil 1 minute, cover and remove from heat and let sit for one hour.
After your beans have soaked, drain, rinse and cover with clear water.

3 bay leaves
1 whole clove of garlic
1 whole peeled onion
Pressure cook for 12 minutes, let pressure drop. Drain some of the liquid from beans (save for later use). Remove bay leaves, onion and garlic-discard.

To beans add:
4 tablespoons butter
1 can chopped green chilies
2 tablespoon chili powder
½ cup salsa

Beat till smooth, adding reserved liquid if needed. I use my food processor.

You now have the base for many quick and delicious meals. Refried beans can be frozen for about a month.
When a fresh pot of beans is made we often have bean burritos for dinner. Homemade enchilda sauce is essential!


3 Tablespoons oil
2 Tablespoons flour
¼ cup mild chili powder
1 can chicken broth
2 cans tomato sauce
1 teaspoon Pampered Chef Southwestern Seasoning
Heat oil and stir in flour. Cook for 1 minute. Add remaining ingredients and simmer for 15 minutes.

Spread refried beans on a flour tortilla; add a spoonful of enchilada sauce and a sprinkle of cheese. Roll and heat in the microwave for a few seconds; serve with sour cream and guacamole.


Grandma Scott said...

Sounds like a good thing to do today...
You make it sound sooo good...
Pinto beans here I come...

Amber said...

Mom, do you have adaptations for regular stovetop or crock pot cooking? These look delicious, but I'm afraid of my pressure cooker...

Brittany said...

oh my goodness...those beans look delicious! I love making beans from "scratch" - and you recipe looks great!

Jenifer said...

I made your beans for dinner today with whole wheat tortillas. My husband said they were the best refried beans he's ever eaten. Thanks for the recipe! I also loved your enchilada sauce.

Anonymous said...

my God, i thought you were going to chip in with some decisive insght at the end there, not leave it with ‘we leave it to you to decide’.