homemade spanish rice & refried beans

I like food. A lot.

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But Mexican food I love.

The trial didn’t end up happening last week. As my partner and I sat outside the courtroom nervously twiddling our thumbs, we got to talking about food (obviously. Please refer to the top of the post) and how it’s hard to find vegan/vegetarian Mexican food in Tucson. She shared with me her homemade refried beans recipe, and now I’m not sure I’ll ever go back to the brown, can-shaped glob of gassy beans I used to buy from Safeway.

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The best part? It’s super easy. Rinse your dried pinto beans, stick them in a crock pot, and fill it with water. I put it on high for about 6 hours. [Note: If you don’t have a crock pot, you can also do this on the stove.]

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While the beans are cooking, make some Spanish rice and you’ll have yourself a nice little (homemade) Mexican meal.

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Saute garlic, onions, green bell pepper, red bell pepper, and tomato. Then add cooked rice, tomato sauce, cumin, chili powder, green hatch chilis, and salt.

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Once the beans are cooked and you’re ready to “refry” them, heat a pan and some olive oil over medium heat. Pour in your cooked beans and mash well with a fork. Get your arm into it. Add in hatch chilis, salt, and a little cumin.

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Serve with tortilla chips, guacamole, and salsa. Voila!

Spanish Rice and Refried Beans

Ingredients

Pinto Beans

1.5 cups uncooked brown or white rice

1 yellow onion, diced

1 green bell pepper, diced

1/2 red pepper, diced

1 tomato, diced

1 small can of tomato sauce

1 can hatch chilis (optional)

Seasonings: salt, garlic powder, cumin, chili powder

First prepare the beans since they take the longest to cook. Rinse beans, dump into crock pot, and fill with water. Turn to high and leave for 6-8 hours. If you do this on the stove, fill the pot with enough water to cover the beans. Bring to a boil, and then turn to medium-low and let simmer for several hours until cooked.

Next, cook your rice either on the stove or in a rice cooker.

Meanwhile, saute diced onions until they soften and brown. Then add bell peppers and diced tomato and saute a few minutes until soft and fragrant. Add in cooked rice, tomato sauce, hatch chilis, and seasonings. Stir well. Adjust seasonings to your preference.

Once beans are cooked, add to a pot with olive oil and mash beans with a fork. Add hatch chilis, salt, and cumin.

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12 thoughts on “homemade spanish rice & refried beans

  1. Looks simple enough that even I can make it. But as you know, I am afraid of the beans!

    The pictures look really nice! Did you see the pictures of the center people?

    I couldn’t watch the superbowl. It was too one sided for my taste.

    Have a good night.

    With love,

    Dad

    • Thanks Dad! Yep, it was really easy. And not too bad digestion-wise. But I know your feelings on Western vegetarian… :)
      Saw your pictures- they came out very nice as always!

  2. Pingback: refried beans & spanish rice | organicvirgo

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