In traditional Southwestern cooking, the pinto bean is king. Pintos are in everything. Traditionally, they are the bean that makes up Refried Beans. But pinto beans are starchy, they have a high fat content. And when you add something like lard (traditional way to refry the bean), the calories go off the scale.
In developing Sonoran cooking for those who want no meat but all the flavor, I’ve come up with this little goodie. Smashed black beans. Cooked in a high heat oil like Sunflower, and you can add that flavor, without adding the fat. Beans are also traditionally cooked in some kind of meat stock. I cook mine either in just plain water, or in vegetable stock. Either way, because of the red chili sauce, there’s flavor in these beans.
- Heat up a large skillet and add ½ the oil.
- When the oil is hot, but not boiling, add the beans.
- Mash with a potato masher until the oil incorporates into the beans.
- Add ½ the chili sauce, and salt. The beans don’t have to be mashed smooth, just until they are broken up and look close to refried beans.
- Add more salt if needed.
- Enjoy in burritos and tacos. Or as a side dish for a Mexican Buffet.