What I have learned about the Mexican cuisine is that it is diverse and extraordinary. It has evolved from a complex of cultures. It began with the native Indians, who were later influenced after the Spanish conquest as well as other European rulers and influences. Most of the spices that are used for Mexican cooking are similar to what is used in Asian cooking. I love to make some simple Mexican dishes, and refried beans is the easiest one to make at home, which is preferable to buying a can in the store. Also, it can be made with any bean desired. If dried beans are used, then the beans need to soak overnight. They can be cooked with onions to flavor the beans until done and then blended in a food processor. Or the easy way is to use a can of beans.
Ingredients:
One 15 oz. can of beans (black, kidney or pinto)
1/2 cup chopped onions
2 cloves garlic, minced
1 tsp cumin
1 tsp paprika
1 tbs fresh chopped thyme
1 tsp fresh chopped sage (optional)
1 tsp salt and pepper.
2 tbs olive oil
Directions:
Drain the beans and reserve 1/2 cup of the liquid. Blend the bean in a food processor. Set aside.
In a saucepan over medium heat, add oil, chopped onions, garlic, thyme, sage. Sauté' until fragrant. Add cumin, paprika, salt, pepper and bean stirring constantly until the liquid evaporates and the mixture has thickened. Remove from the pan and store in a container. Refired bean can be served as a nacho or corn chip dip or use it to make cheese and bean quesadillas.
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