Refried beans are a fantastic way to add texture, flavor and plenty of joy to many Southwest or Mexican dishes. BBQ Brian loves these with a fried egg for breakfast with avocado’s! This recipe is used as one of the layers of flavour for the Vegetarian Tostada’s.
Used as an ingredient in the Grilled Vegetarian Tostada recipe
2 TB Olive or Avocado oil
1/2 Onion – diced
1 Jalapeno – seeded, diced
1-2 cloves Garlic – minced
1-2 TS House of Q Grandma’s Garden
1-2 TS House of Q Peppered Bovine
1 TB Ancho or chili powder
2 x cans prepared beans – black, pinto, mixed whichever you prefer, drained, rinsed
1 cup chicken or vegetable stock
In a skillet, add the oil and onion. Saute until the onions are getting soft. Add the jalapeno and the spices, stir. Add the drained beans and the stock. Bring to a boil and simmer for 20-40 minutes stirring often. The beans will soften and the stock will evaporate. Either mash with a potato masher for a “rough” texture or blend in a blender until smooth. Serve warm in taco’s or tostada’s or chill and use as a dip.