Mexican food and refried beans go hand and hand but on the Paleo lifestyle it can be difficult to eat the refried beans that are full of transfat and harmful chemical that can be found in the traditional mexican style cantina. As a result, I decided to experiment and came up with this recipe.
Old-Fashioned Refried Beans Recipe
1 quart of dried, organic pinto beans
sea salt that is fresh just add a pinch!
2 C. (or pint-sized jar) of diced, stewed tomatoes
1 C. melted butter or ghee from grass-fed cows, split in two halves (where to find grass-fed butter & ghee)
2 tbsp of dried cumin (where to find organic spices)
1 tbsp of homemade taco seasoning (1 Tbsp. Chili Powder,1/4 tsp. Garlic Powder,1/4 tsp., Onion Powder ,1/4 tsp. Crushed Red Pepper Flakes, 1/4 tsp. Dried Oregano, 1/2 tsp. Paprika and 1 1/2 tsp. Ground Cumin)
Begin by placing pinto beans in a large bowl with enough water to cover and a dash of salt. Cover with a lid (I use a plate) and soak for 24 hours.
Drain remaining liquid from your soaked beans. Transfer beans to a stock pot and again add enough water to cover and a dash of salt. Bring beans to a boil, cover, reduce heat and simmer for 2-4 hours until beans are falling apart and tender.
Drain liquid from cooked beans. Now comes the fun part. Add diced tomatoes and 1/2 C. of melted butter or ghee. Using a stick blender, blend the cooked beans until they turn into a relatively smooth mush.
In the meantime, melt remaining butter or ghee in a large, 12-inch, deep skillet on the stove over medium heat. Transfer mashed, cooked beans into the skillet. Add seasonings and stir with a flat-bottomed spatula (to prevent burning) until the beans start to boil and the seasonings and fat are evenly distributed.
Remove from heat and serve. You can refrigerate the leftovers for up to a week, or transfer to your freezer to keep for later use.