Refried Pinto Beans
Have you had this conversation in your house? You just got home from spending how much at the grocery store and there’s nothing to eat! Instead of raging against this question I have taken it to heart. How is it that at the end of the week I find myself scrounging to make a meal but the cabinets and freezer are still full? And so I have challenged myself to eat 80% out of food already at the house, buying only some fresh produce and other perishables.
And so during last weeks crazy busy schedule, I have meal planned not only using food we already have but ways to creatively use leftovers, hence the homemade “refried” beans. After eating Crock Pot Brown Bean and Ham Soup for dinner and lunch this week and freezing a couple of servings, I decided to take the last of the leftovers to make into these Refried Pinto Beans. The result was even better than I could have hoped for and it they weren’t already pre-destined to be used in Chicken Tortilla Soup with some left over rotisserie chicken, I would have eaten the entire batch with a spoon!
So how did I do it? Full disclosure, it was a bit of an experiment and so the measurements were a bit loose. I took about 3 cups of soup (ham chunks removed) and drained them into a colander over a small bowl. Then I transferred the drained beans into a deep bowl and added 2 tsp cumin and 1/2 of a 4oz can of diced chili’s and the used my immersion blend to puree them until smooth. Voila. No frying required. Serve with chips or as a side to your favorite Mexican meal. Add to a 7-layer dip or make into a batch of Chicken Tortilla Soup! However you use them, you won’t be disappointed. Next time I think I will make more Brown Bean Soup leftovers into Refried Beans and freeze less soup!
Refried Pinto Beans
These non-fried "Refried" Pinto Beans are perfect on their own, as a side or in recipes that call for canned refried beans.
Ingredients
- 3 cups Crock Pot Brown Beans and Ham Soup, drained Ham removed
- 2 tsp cumin
- 1/2 can green chili's (2 oz)
Instructions
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Heat the leftover Crock Pot Brown Bean and Ham Soup so that beans separate from broth. Remove any large chunks of ham. Pour the remaining soup into a colander placed over a bowl to catch the liquid.
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Transfer drained beans into a deep medium bowl. Add the cumin and chili's. Puree with an immersion blender until desired consistency. You can add more of the reserved liquid if beans are too thick.
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Warm to serve. Garnish with green chili's, jalapenos, sour cream, avocados or shredded cheese. Yields about 2 cups.
Recipe Notes
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