Superbowl Refried Beans - it's coming and you'll want to make these the day before:
Superbowl Refried Beans
1 pounds cooked dry pinto beans (soak overnight or 30 minute hot soak then boil up)
4 Tablespoons Canna Butter or Canna Coconut oil (1/4 cup)
1 cup finely chopped onion
6 cloves garlic, minced
3 teaspoons cumin
2 teaspoons paprika
2 teaspoons salt
1 teaspoon chili powder
1 teaspoon black pepper
Milk, as needed (water or bean broth can be used if your family is dairy-free. However, I prefer the richness that the milk adds.)
Cook the beans as you normally would until tender (soak overnight before or boil for 1/2 hour and let sit for an hour).
In a large saucepan or pot, saute the onions and garlic in the CannaButter/CannaCocconut Oil until they are soft and tender.
Add the beans. Add all the seasonings and spices. Mix well.
Bring to a slow simmer and allow everything to cook on a low heat for 10-20 minutes. Stir occasionally to prevent burning and sticking. This simmering period allows all of the flavors to mingle.
At this point, you will need to decide what consistency you are looking for in your beans. If you like a smoother, runnier texture, slowly add some milk (or water), mixing as you go. I don’t have any exact measurements for this part of the process, since it really depends on your preferences!
Once the beans have cooked down sufficiently and aren’t too thick or runny, mash them with a potato masher, fork, food processor, or stick blender (love, love my stick blender!). I like to leave some chunks to avoid a total “baby food” consistency.
Superbowl Refried Beans
1 pounds cooked dry pinto beans (soak overnight or 30 minute hot soak then boil up)
4 Tablespoons Canna Butter or Canna Coconut oil (1/4 cup)
1 cup finely chopped onion
6 cloves garlic, minced
3 teaspoons cumin
2 teaspoons paprika
2 teaspoons salt
1 teaspoon chili powder
1 teaspoon black pepper
Milk, as needed (water or bean broth can be used if your family is dairy-free. However, I prefer the richness that the milk adds.)
Cook the beans as you normally would until tender (soak overnight before or boil for 1/2 hour and let sit for an hour).
In a large saucepan or pot, saute the onions and garlic in the CannaButter/CannaCocconut Oil until they are soft and tender.
Add the beans. Add all the seasonings and spices. Mix well.
Bring to a slow simmer and allow everything to cook on a low heat for 10-20 minutes. Stir occasionally to prevent burning and sticking. This simmering period allows all of the flavors to mingle.
At this point, you will need to decide what consistency you are looking for in your beans. If you like a smoother, runnier texture, slowly add some milk (or water), mixing as you go. I don’t have any exact measurements for this part of the process, since it really depends on your preferences!
Once the beans have cooked down sufficiently and aren’t too thick or runny, mash them with a potato masher, fork, food processor, or stick blender (love, love my stick blender!). I like to leave some chunks to avoid a total “baby food” consistency.
