Refried Beans is a staple in our home. I learned how to make them from my sisters in law, but  there is something they do that makes them taste better then mine. Robert Irvine has a refried bean recipe Little Chef C wanted to try. She got the full approval of Little Chef A who ‘felt like having bean burritos tonight!’
Little Chef A was more then willing to start the beans while Little Chef C was still at her play date. The beans were rinsed then dumped in the boiling water for 15 minutes.  The beans were then strained again, the pot rinsed out, then simmered for another two hours.

Little Chef C took over at this point. When I told her the first step was to saute the onions and garlic she was excited. She said, “we have to do it again where it is nice and white.” She knew what her job was even though she couldn’t articulate it correctly. When the onions were ready she added the chili powder, salt and pepper.

Little Chef C did NOT want to drain the beans herself. I assisted and poured them into the pan. She mixed the spices and beans together before getting out the potato masher.

“Its not hard to smash. I like smashing.” We looked and tasted the beans. She wanted them more creamy. At this point we changed the recipe and added 2 ounces of cream cheese. It still wasn’t sufficiently creamy so Little Chef C decided to try adding water. She said, “Wow! When we add water it is creamy and comes together.” It is funny to me she uses this terminology. I know it comes from Food Network! She tasted it again and said it was perfect!

We rolled the beans in a flour tortilla and added some extra ingredients to our tastes. The Little Chefs gave it a thumbs up.

Refried Beans: Frijoles Refritos

Adapted from Robert Irvine