Friday, June 29, 2012

Re-trying the Refrito Spread

Another recipe from The New Laurel's Kitchen (I know, I know. I should just marry this book already), and this one is really, really good, you guys! The official attempt recorded below is technically from our second batch. The first time we mistakenly misread the part where the onion and garlic should be cooked, and so we chopped them up and added them raw; that made a passable sandwich spread, but left your breath pungent enough to strip the bark off a tree. This time, by (ahem) following the directions, we were able to more completely and less stinkily enjoy this fabulous dish as a dip.

Whip some up and serve at your next office potluck, family picnic, or just bring the entire giant bowl into bed with you and scarf down on dip and chips while watching Angel on Amazon Prime.

Refrito Spread
  • 1 1/2 cup cooked, well-drained pinto, kidney, or black beans
  • 1 bunch scallions or a big onion
  • 1 Tbs oil
  • 1 or 2 cloves garlic
  • 1/2 tsp cumin powder
  • 1 tsp chili powder
  • 1/4 chopped green pepper or chopped green chili pepper
  • 1/2 cup grated cheddar cheese
  • 1/2 tsp salt
   Mash the beans. You should end up with about a cup.
   Chop the onion and saute with whole garlic cloves in oil. When the onion is done, crush the garlic with a fork. Add the spices and the green pepper. (If you are a chili fan, you can use green chilies instead of the pepper.) Cook until the pepper is softened and the spices are fragrant.
   Remove from heat and cool slightly. Add beans and mix. Add cheese and salt, and check the flavor:  if the beans were unsalted you may need more salt.
   Makes about 1 3/4 cups. 
I used pinto beans and substituted tomato salsa for the green pepper (didn't have any on hand and was feeling too lazy to chop up a Jalapeno). Delicious!

Count this as "sauce" number 6 of 24. Don't call me a cheater.

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