Monday, July 1, 2013

Cheesy "Refried" Red Kidney Beans

Cheesy "Refried" Red Kidney BeansOkay, fine so it doesn't look all that appetizing. But it's actually pretty darn good. K loved it when I wrapped it in some tortilla and dipped it into sour cream. That kid is learning to love sour cream, which is good for me, since I love the stuff too. Mind you, that kid also will eat raw onion. He's so weird! Just like his daddy. =\

I didn't have a can of refried beans and I didn't have any pinto beans, so I made red kidney refried beans instead. Love it! You can always change the consistency if you like it thicker. I like it a little thinner since it's easier for K to eat it. This actually makes enough to make 8 burritos if you're using it as an ingredient for burritos. That's what I did. :D

Cheesy "Refried" Red Kidney Beans
(serves 6-8)

  • 1 540ml (19oz) can of red kidney beans, drained
  • 1 small onion, finely diced
  • 2 garlic cloves, minced
  • 1/2 - 1/3 cup water
  • 1 cup grated cheddar cheese
  • Salt & pepper, to taste
  • 1 Tbsp extra virgin olive oil
  • Cilantro (optional)

  1. Heat oil in a medium saucepan on medium high heat. Sauté onions until translucent. Add garlic cloves and stir until fragrant.
  2. Pour in the beans and 1/2 cup of water. Lower heat and simmer for 10-15 minutes, or until beans are soft. Use a potato masher and mash the beans. Add more water if you want it to be thinner. Stir in cheese and season with salt and pepper.
  3. (Optional) Garnish with some cilantro if desired. Serve as a dip for tortilla chips or use as a side.

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