top of page

Mum's Refried Beans

(by Gabriella Weekes)


1 lb. pinto beans

4 T. olive oil, divided

3 - 4 c. basmati rice

salt and pepper to taste

1 small onion, chopped

2 avocados, sliced

cheddar or Red Leicester cheese, grated

hot pepper sauce (Encona Original preferred)

Soak beans in water to cover overnight.

Bring a pot of fresh water to boil, and simmer beans for approximately 30 - 40 minutes until softened.

Drain, reserving a cup or two of the cooking water.

Heat 2 T. oil in a large pot, and add the rice to coat.

Cover rice with water, add salt, and bring to a boil.

Simmer over low heat until water is absorbed.

In a large frying pan, heat remaining 2 T. olive oil, and sauté the onion until golden brown.

Add the beans to the pan and mash with a potato masher.

Add some of the reserved water to moisten.

Add salt and pepper to taste.

Serve beans with rice, avocado, cheese and hot sauce.

Serves 4.


(Read Love In A Cold Climate, the story that accompanies this recipe.)

Recent Posts

See All

Clarke’s Creamy Tomato Soup

(by Ilene S. Goldman) 5 carrots, shredded 5 stalks celery, shredded 1 medium white onion, sliced 1/2 lb. salted butter * 1 c. flour (less is better; I’ve made it without any) 3 (14 1/2-oz.) cans chick

Sarah's Latkes

(by Lisa Cohen) 4 medium russet potatoes 1 small onion 2 eggs 2 heaping soup spoons flour large pinch salt several grinds of pepper peanut oil Scrub potatoes, but don't peel. Cut potatoes to fit in th

Walnut Sponge Cake

(by Lisa Cohen) softened butter for pan 1 dozen eggs, separated 1 1/2 c. (scant) sugar zest and juice of 1 lemon zest of 1 orange 1 c. matzo flour, sifted 2 T. potato starch, sifted pinch of salt 1 c.

Comments


bottom of page