Easy, Hearty, Refried Beans for Bean Dip, Tacos, Burritos, and more

8 Jul

We’ve been having folks over or heading to other people’s houses for watch parties during the World Cup…as die-hard fanáticos del fútbol, this extravaganza of soccer is something we look forward to every four years with great anticipation.

I’ve mostly gonewith tried and true recipes like the incredibly delicious Chipotle Lime Jerk Slow Cooker Chicken and my Seasoned Ground Beef for Sloppy Joes, Tortilla Torcal (Spanish stovetop egg frittata with chorizo, ham and peas from our garden), Grapes and White Cheese (no-cook fab appetizer with just two ingredients — three if you count toothpicks), and such.

Go U.S.A.!

Go U.S.A.! Tim Howard is Hercules!

But for the first U.S. game of the Cup, I also made a new one: bean dip! I was very happy with the results. I did homemade refried beans (recipe below), then just layered it up with salsa and cheese and melted in the oven and served with tortilla chips, sour cream and avocado chunks and everyone liked it. A Lot.

This bean recipe is very versatile for Tex-Mex style foods like nachos, burritos, tacos and the like. Sure you can buy refried beans in a can, but this flavor and texture is more complex and of course the sodium and fat levels are reduced to human proportions. Give it a try!

 

Layered with cheese and salsa, this warm dip is a hot item

Layered with cheese and salsa, this warm dip is a hot item

Refried Beans for Bean Dip or Tex-Mex meals (with garlic scapes)

1-2 Tbs extra virgin olive oil

2 Tbs garlic scapes (or garlic), chopped fine

¼ Cup diced ham (ham steak or deli ham)

½ Cup broth (chicken or veggie; not too sweet)

1 Tbs fresh thyme leaves (or 1 tsp dried)

3 Cups red beans (softened at home or from a can, rinsed and drained)

Salt and pepper to taste

Heat the oil in a generous pan to medium high. Lower heat and sauté the garlic scapes in the oil until tender. Add the diced ham and sauté an additional minute, then add remaining ingredients and simmer until thickened. Remove from heat and with a potato masher or a fork, mash mixture roughly until you have a thick, rustic paste, adding tablespoons of water or broth as needed. Layer with salsa and cheese in an oven-safe dish and heat up, then top with sour cream, guacamole and olives, or use it to top nachos or stuff tacos and burritos!

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4 Responses to “Easy, Hearty, Refried Beans for Bean Dip, Tacos, Burritos, and more”

  1. chefanddad July 9, 2014 at 12:09 am #

    Awesome!!! Chefanddad.wordpress.com

  2. lulu July 8, 2014 at 7:47 am #

    I think I’d like to be watching soccer at your house as there’s been no food served withe the games here.

  3. Mad Dog July 8, 2014 at 7:39 am #

    That looks like a great menu and recipe. I love beans and pulses and bought some black eyed peas this week (which I’ve never cooked before) now I need to get a ham hock to cook with them ;-)

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