Don’t worry this recipe does not involve any frying, this is how my mother taught me to cook refried beans and it’s the recipe she has been using for years with our family, there might be other recipes out there that actually involve frying but not this one. I tried to name this dish differently however, to resonate with the readers, we will stay with refried beans name. This is a staple dish of the Romanian cuisine ‘Fasole Batuta’ and especially served during lent, there are probably hundreds of recipes of this dish and each house has its own, needless to say that I find this the most delicious so give it a try.
It can be served as a meal, a dip or side dish; works great with sausage and some pickles.
- 2 cups dry white beans (you can also use canned beans if you prefer, in that case you would use 2 cans and skip the first few steps in the recipe as all you need to do is rinse the beans and blend them with garlic, olive oil and spices to get the base)
- 3 medium onions
- 3-4 garlic cloves
- 1 bell pepper (red, green or yellow, whichever you prefer)
- 2-3 tomatoes (you can also use canned diced tomatoes if you prefer – 7 oz)
- 2.5 cups tomato juice (or you can use 1 TBSP tomato paste and 2.5 cups water)
- 5-6 TBSP olive oil
- salt, pepper, oregano
- Rinse the beans in a strainer to clean
- Place beans to a pot, cover with water (you should have at least on inch of water on top of the beans) and let them soak for at least 4-5 hours (if you leave them overnight place the bowl in the fridge). You can definitely skip the soaking step but this will speed the cooking process.
- Rinse beans again in the strainer, transfer to pot, cover with water and cook over low heat until soft. Remember to stir every now and then
- Once the beans are soft drain the water, add 2-3 minced garlic cloves, 2-3 TBSP Olive Oil,salt & pepper to taste and mash the beans using a Hand Blender. If you prefer your refried beans to be lumpier you can also use a potato masher
- Place the beans in a serving bowl and work on the toppings
- Place 3 TBSP oil in a pan and turn on the heat
- Peel and Slice the onion, Remove seeds from pepper and cut into strips, Mince garlic and cook everything over medium heat until softened
- Peel and chop the tomatoes and add to your pan (if using canned diced tomatoes just add 7 oz to the pan)
- Add tomato juice
- Add your spices – salt, pepper, oregano to taste and let everything cook. Once the sauce starts to bubble reduce the heat and let everything simmer for about 10 minutes – 15 minutes while stirring
- Add everything on top of the beans and serve.
Looking back it does look like this recipe has a lot of steps but I can assure you it’s much easier than it seems.