It's the first Monday of the month which means one thing: Secret Recipe Club reveal for Group A. This month I was assigned to Cookin' Mimi, a blog written by Micha whose focus is: sharing amazing recipes that will make your family and your wallet happy. Awesome. Micha shares lots of Southern favorites including Alabama Sweet Tea, Buttermilk Biscuits, Southern Style Cornbread, and Tater Tot Casserole. The only time I have ever seen a tater tot casserole was when we were living in Oklahoma and friends brought us one as part of our meal train when we had Dylan. As a native Southern California, Micha also shares lots Mexican-inspired dishes. That's where I found my inspiration. I know I've made refried beans before...but, apparently, I've never blogged it. So, here's goes...
1 T bacon olive oil
1 T smoked paprika
A caveat: when cooking beans, do not add salt or acidic ingredients, such as vinegar or tomatoes. These slow the cooking process, so, add them when the beans are just tender. Cooking times differ from bean to bean, but also depend on their age. The beans are done when they can be easily mashed between two fingers or with a fork.
A cool tidbit about these beans...
I read that these particular beans - Gila River beans - were discovered at a native American site, that dates back to1500 years ago. They were in a cave along the Gila river in Arizona; the seeds were found in a pottery jar sealed with pine sap. I haven't verified this story, but if it's true, that's very, very cool.
Unfortunately, after soaking and cooking, these gorgeously colored Gila River beans grew dramatically less so.
To refry the beans...
I served these with forbidden rice and salsa as a side to some smoked Bel Fiore mozzarella quesadillas. Easy dinner! Thanks, Micha, for the inspiration. These were a hit. I will definitely be making them again.
Okay, those were the refried beans; now for the au revoir.
I will be leaving Group A after this reveal as I am taking on hostess duties for Group B. It's been a pleasure cooking and swapping with all of the creative cooks of Group A. Please keep in touch!