A Fahy Family recipe since 2001, adapted from The Moosewood Cookbook by Mollie Katzen
Refritos (refried beans)
2 cans pinto beans
2-3 T olive oil
2 cups minced onion
6 cloves garlic, pressed
1 small bell pepper, minced
2 tsp. ground cumin
1 1/2 tsp. salt
generous pinch black pepper
Heat olive oil in a skillet. Add onions, about half the garlic, cumin and 1/2 tsp. salt. Sautee over medium heat until onions are soft and translucent. Add the green pepper, sautee another five minutes or so, add the rest of the garlic and season with pepper.
Turn the heat to low, add the beans and mix well. Mash with a fork or potato masher. Cook for a few minutes more. Serve right away or store in fridge or freezer until it’s time to reheat – refried beans reheat beautifully.
Serve over plain cooked rice, stuffed into green pepper halves and baked, or in tostadas….
A tostada is an open-faced, multi-layered Mexican sandwich with many layers contrasting layers piled on a crispy corn tortilla. Spread a large table with dishes of tostada ingredients, and let everyone build their own creation, including but not limited to:
Refritos of course!
Hot sauce and or salsa
Deep-fried corn tortillas or tortilla chips – the round flat kind
chopped hard-cooked egg
chopped sweet pickled peppers or pimientos
grated cheese – mild white or cheddar
finely shredded cabbage or lettuce
chopped tomatoes, cucumbers, mushrooms…whatever