Perfectly seasoned Un-Refried Beans are naturally suited to burritos or can be topped with cheese and hot sauce as a snack or side dish. Un-refried beans are popular in our home, so I usually make at least two pounds worth, freezing some in 2 1/2 cup Ziploc freezer cubes and some in 1 cup Ziploc freezer containers for impromptu snacks. They are easily popped out of their container and heated in a small pan on the stove, or in a bowl in the micro.
1 batch of Mexican-Style Pinto Beans;
about 6 cups cooked beans made from 1 lb. of dry beans
Salt, to taste
1/2 tsp ground cumin
1 – 2 Tbs. olive oil, optional
|Beans, garlic, chilis are pureed w/o seeds.|
Allow the Mexican-style Pinto Beans to cool 1 hour after they are done cooking. Drain them into a colander; discard the bay leaf. Puree in food processor or blender in batches along with the chiles that cooked with them.
Season with salt, cumin, and olive oil. When all the beans are pureed, combine them in a large bowl, stirring well.
Use immediately or package for the freezer. Spoon into wide-mouth pint jars , freezer containers or freezer bags.
Thaw frozen Un-refried Beans in one of the following ways:
- defrost overnight in the refrigerator
- thaw in the microwave on the defrost setting (not jars)
- thaw tightly closed container in a large bowl of warm water (not jars)
- set out at room temperature for an hour, then slide beans from their container into a small pan for heating.