Tequila Refried Beans

I love refried beans. My favorite being the ones full of bacon fat or lard. While those beans are incredibly smooth and flavorful, they are certainly not very healthy. Occasionally we do break down and eat them this way or have them at a restaurant prepared the traditional way, but since we eat Mexican food quite often it is just not an option to have weekly. 

In the past, I admit that a lot of times I've taken the easy route and just purchased canned refried beans at the grocery store. They are pretty decent tasting and really no one complained about having them. When I fixed the shrimp tacos, my magazine Cuisine at Home had a recipe for tequila refried beans featured on the same page. Tequila and refried beans? Really? But hey, I was intrigued, the picture looked good and the recipe sounded pretty awesome as well, so I went ahead and gave them a try.

Well, I'm sorry to say it, but I won't be supporting the canned refried bean companies any longer. I have found the most perfect recipe. I even have to go as far as saying that it might be more flavorful then beans prepared with lard. Considering that it is quick and easy to fix (it relies on canned pinto beans), is high in fiber, and much lower in fat then traditional prepared beans I find this recipe a true keeper. Don't let the tequila scare you, all the alcohol cooks out and it just imparts additional flavor, but if you don't cook with alcohol you could certainly use water or additional chicken broth.

The recipe is cooked in about 15 minutes with very little effort. Topping it with some fresh queso fresco and sliced serrano chiles (which you could leave off) and you have a fantastic show stopper of a recipe. If you love Mexican food as much as we do, then serve this at your next fiesta, your guests will appreciate it!

Tequila Refried Beans

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Ingredients:

1/4 cup white onion, diced

1 tablespoon olive oil

1 garlic clove, minced

1/2 teaspoon dried oregano

1/2 teaspoon ground cumin

1/4 teaspoon ground coriander

2 tablespoons tequila or water

2 (15 ounce each) cans pinto beans, drained and rinsed

1/2 to 1 cup chicken broth

2 tablespoons fresh lime juice

1/4 cup fresh cilantro, chopped

Salt and black pepper to taste

Crumbled queso fresco

Sliced serrano chile (optional)

Directions:

Saute onion in oil in a saute pan over medium-high heat until softened, 3-4 minutes. Add garlic, oregano, cumin, and coriander. Saute 1 minute. Deglaze pan with tequila (or water); reduce until evaporated.

Stir in beans and broth. Bring to a simmer and reduce heat to medium-low. Crush beans with a potato masher and cook until soupy, 5 minutes. Keep adding chicken broth if the bean mixture gets too dry until desired consistency is achieved.

Stir in lime juice, cilantro, salt, and pepper. Serve with cheese and chile slices.

Adapted from: Cuisine at Home