Refried Black Beans

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Today I want to show you something else to do with leftover cooked beans, like the ones pictured above. I originally wrote about cooking dried black beans in the post black beans. Like I’ve mentioned before, I love beans, and although canned are useful, it’s so easy and so much less expensive to cook your own from dried. So if you are scared to cook dried beans from scratch, check out that link.

Since I made that pot of beans, I’ve posted on a couple of different ways to use the cooked beans, and today is the final post. I’m making refried beans, although there’s no frying involved. By simply using the food processor, you can process cooked beans into the same texture as refried beans. Only a little liquid or broth is required.

So once again, no recipe is required, I’ll just show you what I do to make the refried beans, and turn them into black bean burritos.

1. Place the cooked beans in the jar of a food processor.

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2. Process, using a little leftover bean broth if you have some, or water, just enough to mush up the beans.

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3. For burritos using this refried bean mixture, simply place the amount you want on a tortilla. I’m using whole-wheat tortillas.

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4. Continue doing this with the remaining tortillas and refried beans, placing them in a greased baking pan.

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5. Pour on your home-made enchilada sauce or even salsa if you have that on hand. Just make sure the salsa isn’t watery. Then sprinkle with cheese. I used a white cheddar, but goat cheese, or Mexican cotija cheese are wonderful as well.

6. Bake in a preheated oven at 350 degrees until the sauce is bubbling and the cheese has browned slightly.

And that’s it! You can also fill these burritos with grilled veggies, steak, or chicken, but I typically leave these as is for our one vegetarian household member.

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Besides, they’re really good and meaty on their own.

If you want to season the beans, I would add cumin, dried oregano, and coriander.

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Also, when you have leftover refried black beans, there is a fabulous baked appetizer with the beans layered with feta cheese, and green onions, that is to die for!

Strawberry Salad

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As I mentioned in my strawberry vinegar post, a green salad topped with fresh strawberries is extraordinary, but only in the springtime when it’s strawberry season. Any other time of year it just doesn’t seem right to me.

It was because of strawberry-topped salads that I was inspired to make a strawberry vinegar. I thought the layered effect of the strawberry-infused balsamic vinegar, along with the ripened strawberries would be a nice complement to greens.

For some crunch, you can add toasted walnuts or pecans, like I did, and crumbled bleu cheese or feta for extra deliciousness. Today I chose feta. I also included avocado slices for protein, plus a few radish slices for even more color. But other than that, I kept the salad simple in order for the ingredients to shine.

If you don’t have a strawberry-infused vinegar, but want to make the salad, I’d keep the dressing simple. No strong-flavored dressings, just oil and vinegar. But you have choices there as well. You can use a good olive oil, like I did, or even a nut oil, like hazelnut or walnut. These oils are not only for autumnal salads because their flavors are mild. Even an orange-infused oil would be good in this salad, since it’s also mild. Vinegar-wise, I’d use a light-flavored vinegar, like a red wine or apple cider variety.

After one week of the fresh strawberries infusing white balsamic vinegar, it was time to decant. I tasted the vinegar first to make sure the flavor was right, and indeed it was. And just like the sweet strawberry vodka I made last strawberry season, the color of the strawberries drained into the vinegar, so it’s really a lovely vinegar to use as well.

For the salad, I used a butter lettuce – the kind that you can buy with the roots attached. I have some lettuce growing outside, but just not enough yet, thanks to our extended winter. I added the avocado, sliced strawberries, toasted pecans, and then sprinkled the feta on top.

Then I simply drizzled olive oil and the strawberry vinegar on top.


Plus a sprinkle of coarse salt.

You can always add black pepper as well.

Verdict: Fabulous! I will definitely keep making strawberry-infused vinegar and use it on my spring and summer salads. I can imagine it on grilled vegetables as well!