Tuesday, April 7, 2009
Don't believe the hype- most refried beans are not actually vegetarian. If it isn't the bacon that's added for a smokier flavor, then it's the lard that the beans are traditionally fried in. And that's what you get in many Mexican bean & cheese burritos too. My alternative? Olive oil is one of the most amazing things you can cook with anyway, so provided you use a quality EVOO, you'll have an even lighter, better taste than animal fat. And even better that bacon? Fakin' bacon- but just a little bit. You can use the rest for veggie BLTs, which I'll be posting soon too.
* 2 1/2 tbsp. olive oil
* 1/2 onion, diced
* 2 cloves garlic, minced
* 2 cans low sodium pinto beans
* 2 small jalapenos, diced
* 1 tsp. Sazon seasoning
* 2 strips veggie bacon, chopped into small pieces
* 2 tsp. torn cilantro leaves
* salt & pepper to taste
1) Drain 1 can of the pinto beans; rinse. Place beans in a large bowl. Add second can of beans, undranied, garlic, jalapenos, and veggie bacon to the bowl. Mash together. Mix in sazon, cilantro, salt, and pepper.
2) In a large pan or skillet, heat olive oil over medium heat. Add onions to pan; cook until brown. Add the mashed bean mix to the pan. Cook for 8 minutes until thickened, stirring frequently. Remove from heat, and serve with tortilla chips and salsa.