Or eleven months early. Take your pick.
I make these often, they are easy-peasy, and if you give them a try, I promise you'll never buy canned refried beans again.
I use canned beans, which I know makes these only sorta homemade, but it also makes the recipe lightning quick to make.
1 cup chopped onion
2 cans rinsed pinto beans
2 cups water
2 tsp chicken bouillon
In a saute pan, cook the onions in a little bit of olive oil for a few minutes, until they begin to soften. Add water, bouillon and beans. Cover and simmer for about five minutes, then use a potato masher to smash the beans. I leave mine pretty chunky.
Sometimes, I smash a clove of garlic and let it simmer with the beans and then pull it out before the mashing commences.
From there, I leave the lid off and keep stirring the beans, scraping the bottom of the pan with a spatula, until enough liquid evaporates to make them the consistency I like....not too thin, not too thick. Total cooking time is usually about ten minutes or so.
My favorite way to eat them is over Tostitos Multigrain chips with melted cheese (in the oven, never the microwave), and a generous dollop of sour cream.
Any other Farm Chickers out there? This will be my third time at the show. I'm meeting three of my best girlfriends, and I can't wait!
Have a great weekend!