Legumes

 

Caribbean Style “Refried” Beans

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Ingredients
  

  • 1 ¾ - 2 cups 1 can cooked pinto or black beans. Or, 1 cup dry beans soaked overnight. Then discard the water, then place in a pot. Add fresh water (about 1 inch above the beans), and cook until tender – makes 2 cups. (Do not discard the remaining liquid from the cooked beans. It will help to thicken the dish. But you can use water as well.)
  • ½ cup chopped onions
  • ½ cup sweet peppers finely chopped (Bell, pimento, mini peppers)
  • 5 - 6 cloves garlic finely chopped (2 tbsp minced)
  • 1 tsp lime juice or apple cider vinegar
  • 1 tbsp vegetable oil
  • 1 tsp salt or to taste
  • Chopped hot pepper or chili flakes to taste (optional)

Instructions
 

  • Heat a large skillet or pot over medium heat.
  • Add oil. This recipe uses less oil to sauté the seasoning. Therefore, to prevent the seasoning from burning during the sautéing process, keep ½ cup of water on hand and add 1 tbsp of water, at a time, to areas where you see the seasoning may stick.
  • Add onions, ½ tsp of salt, and stir gently for two minutes, until onions are translucent.
  • Add peppers and gently stir for 2 minutes.
  • Add garlic and stir for 1 minute
  • Add ¼ cup of water, stir, cover pot and let simmer for 10 minutes. You may need to add a bit of water after 5 minutes to prevent sticking.
  • Add cooked beans and a ½ cup (or more) of liquid from the cooked beans, or water. Cover and let simmer for 10 minutes.
  • Taste and, if needed, add salt.
  • Remove from heat and mash beans using a wooden spatula, or potato masher, to desired texture.

Notes

Don’t like to cook much? Then replace seasonings with an equivalent amount of Caribbean seasoning blend or dry seasoning.
Pairing: 
Serve with rice or other grain or ground provision, and vegetables.
Add to tacos and wraps. Top with salsa, guacamole or choka.