Versatile, delicious, and perfect as a side dish, this master recipe gives you refried beans exactly how you want them.
. Some I ended up freezing, the chickpeas I turned into a simple, tasty soup, and others made for a quick bean salad.approaching, I thought it would be appropriate to turn some of the beans into refried beans, or, as they're known in Spanish. While refried beans are a relatively simple dish, I've never cooked them much at home, so I flipped through some books and looked online to get ideas on how I might go about making my own.
What I found, though, is that there's no one right way to make refried beans. It's more of a choose-your-own-adventure kind of thing. Pinto beans, left, make refried beans with an extra-creamy texture, while black beans have an earthier flavor.When most of us think of refried beans, it's the pinto bean version that comes to mind, and for good reason:. Cooked pinto beans have a slightly sweet, earthy flavor, and are plump, tender, and creamy, which means they mash easily and beautifully.Black beans are smaller than pintos, and, even when thoroughly cooked, have a firmer consistency.
From left: hand mashed for a chunky texture , puréed with a stick blender for a smoother consistency, and processed in a food processor for a rough texture .
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