California Farm Refried Turtle Beans

Hobby Horseman
Hobby Horseman @HobbyHorseman
California, United States

With this simple recipe, Dried black turtle beans cook much faster than other beans, no overnight soaking needed. Dried beans do not contain salt like canned beans, and taste sweeter when refried.

California Farm Refried Turtle Beans

With this simple recipe, Dried black turtle beans cook much faster than other beans, no overnight soaking needed. Dried beans do not contain salt like canned beans, and taste sweeter when refried.

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Ingredients

1 1/2 hours
2 people, 1 1/2 pounds refried beans
  1. 1 cupdry black turtle Beans
  2. 6 cupsboiling water
  3. 1/2 Tspbaking soda
  4. 1whole Mozambi Lime
  5. 1/2 cupLard
  6. 1/2 Tspgranulated garlic
  7. 1/2 TspChipotle Chili powder for tangy, 1/4 Tsp for mild
  8. 1/2 TspCumin
  9. 1/2 Tspcoriander
  10. 1/2diced Onion
  11. 1/2 Tspflaked seasalt
  12. Garnish with crumbled cheese and fresh cilantro
  13. Equipment: cast iron skillet, cast iron sauce pan, 2 glass bowls, potato masher, 1 plastic tub 1 1/2 pound size
  14. Cost: beans:15 cents per cup, lard 40 cents per cup, spices 24 cents, 79 cents per 1 1/2 pound tub

Cooking Instructions

1 1/2 hours
  1. 1

    In sauce pan, submerge rinsed dried beans, baking soda and whole lime with boiling water, bring to boil, takes about 5 minutes, turn to high simmer. Add boiling water every 15 minutes to keep beans submerged. Cook the dried beans till soft, takes about 60 minutes. Pour liquid, called aquafaba, in glass bowl, move cooked beans to second bowl, discard lime. 1 cup dry beans makes 3 cups cooked beans.

  2. 2

    In cast iron skillet, Fry the diced onion and spices in lard till glazed and fragrant.

  3. 3

    Fry the cooked beans in the spiced lard while stirring. Mash and Cream the beans with aquafaba. Taste, should be sweet from the glazed onions and creamy from the aquafaba. Makes 1 1/2 pound tub.

  4. 4

    When serving, Top with cilantro and crumbled cheese. When freezing, top tub with 4 Tbs aquafaba. Thaw in fridge overnight.

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Hobby Horseman
Hobby Horseman @HobbyHorseman
on
California, United States
I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.
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