Vegetables Every Day

Vegetables Every Day
Carrot Tarator with Beets

Sunday, June 21, 2015

Summer is here!!!!

I'm not sure how, but summer kind of snuck up on me.  May was quite gray (and thankfully wet) this year, then I had some time away..  

a few days in Austin (in between floods), including a visit to the Zilker Botanical Garden


then a spectacular week on Lake Powell (which was uncharacteristically cool),

which included grilling pizza on the houseboat one night



then ... wham!  A couple of hot days in Tucson, 


and back to Coronado.  It's not hot, but there are people everywhere! Summer tourist season is in full swing, and the Villa will be busy.  It's going to be a fun one.

Here's a easy recipe for those busy summer day's: refried beans.  Serve with chip's as an appetizer, or with taco's as a side, or to help fill a burrito.  So much better than the refries from a can.  And, if you are more ambitious, you can use beans you have cooked yourself ... they will even be better. 



Refried Beans

Serves 4

1 teaspoon oil
1 strip bacon, thinly sliced
½ onion, minced
Pinch of chipotle or red pepper flakes or diced hot pepper (optional)
Pinch of salt
(15 oz) cans  black or pinto beans, one rinsed and drained, one with liquid.

Cheddar or Jack cheese for serving (optional)

In a medium sauce pan or skillet, cook bacon in oil over medium high heat.  When a nice bit of fat has rendered from the bacon, add the onion and pepper or pepper flakes, and a bit of salt.  Cook until onion is soft.  Add the can of beans with the liquid, and the one without. Heat the beans until boiling, then mash with a potato masher.  I like them a little chunky, but keep mashing if you like them smooth (and if you like them really smooth, get out the immersion blender).  If needed, add a bit of water if too thick, or boil a bit more if too thin. Beans will get thicker when they cool, so target on the thin side.

Serve sprinkled with cheese.

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