I’ve always had a palate for Mexican refried beans. Mainly because it’s not something common to Puerto Rican cuisine. Thus the thought of refried beans has always intrigued me. Which set me to thinking? What if I made my own version of it? A Nuyorican version? And why not? So, here is my version of refried beans with sausages. That’s right. I’ve added sausage to it. Basically, spicy Spanish chorizo sausage which is a stable in our cooking. For the recipe given, you can use any sausage you prefer, even turkey or chicken . I’m not a stickler to any rules here. Use what you like. The idea is to prepare something good and Nutritious.
Another innovation is that we used white beans for the dish. Mexican refried beans usually consist of pinto beans or black beans. I just figured most beans varieties could be refried. So I tried the white beans and they came out great.
In my culture we usually serve beans with rice. My Mexican brethren also serve refried beans with rice. But they also enjoy it with chips or in a burrito. Following that line of thought, this dish is so good that we serve it by itself with crusty bread. And we do not add chili powder like in some recipes. Remember, this is the Nuyorican version (and we don’t use chili powder) but, if you want, go right ahead and put some in while the beans are simmering. Your choice.
Also, you may like wine with dinner; but refried beans is the type of dish that goes great with beer.
1 3/4 cup white beans
2 cloves garlic, peeled and minced
½ teaspoon salt
¼ teaspoon ground black pepper
2 teaspoons ground cumin
1 cup grated cheese of your choice
- Place Beans in a large pot (preferably cast iron) with water to cover with water by 2 inches. Cover and let soak overnight.
- Next day, drain beans, put them back in pot with fresh water to cover by 2 inches. Stir in garlic, salt, pepper and cumin. Bring to a boil, turn heat to low, cover and simmer for 1 1/2 hours or until beans are softened.
- Use a colander to transfer the liquid from the beans, but reserve the liquid. Heat oil in the same pot (or a large skillet), add the grated cheese. Mix to combine. Add ¼ cup reserved water from the broth and gently smash the beans with a potato masher or fork until you get the right texture. The beans should have the consistency of soft mashed potatoes. Add more bean broth liquid if necessary. Taste and adjust seasoning if needed by adding more salt or pepper.
While beans are cooking, prepare sausage
2 chorizo sausages, sliced into 1/2-inch rounds
1 small onion, peeled and thinly sliced
Tablespoon fresh oregano leaves or 1 teaspoon dried
1.Heat olive oil in a large skillet over medium-high heat. Sauté sausage until starting to brown, about 5 minutes.
2.Add onion and oregano and stir fry for 5 minutes more, turning frequently.
3.Add to fried beans. Stir to mix, and serve immediately.
Yield: 4-6 servings
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