Ingredients
- 439g (15.5oz or 1 can) Pinto Beans, Canned
- 0.5g (approximately 4 drops) Amylase
- 60g (2 oz) Pickled Jalapenos
- 2g (1 tsp) Ground Cumin
- 1g (½ tsp) Ground Coriander
- 7g (1 ½ tsp) Salt
- 32g (1 tbsp) Canola Oil
Equipment
- Immersion Circulator
- Blender
Timing
Active Time: 10 Minutes
Total Time: 4 Hours
Yield
1 Pint
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Cook Beans
Pre-heat an immersion circulator to 149°F, if you don’t have an immersion circulator heat a pot of water to a boil and pour it into a cooler. Allow the water to cool to 149°F before adding the pinto beans.
Place the liquid, beans, and amylase in a ziplock bag or a vacuum sealed bag. Place it in the water bath for 3 hours.
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Blend Beans
Pour the heated beans into a blender and begin blending into a paste. Add the jalapenos, cumin, coriander, and salt. Blend until semi-smooth. Scrape the sides of the blender as needed.
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Refry Beans
Over medium low heat place a saute pan and add the canola oil.
Remove the bean puree from the blender add it to the pan. Cook the beans slowly until the color deepens and the mixture thickens slightly. The final texture will be similar to warm peanut butter. Melt some cheese over the top and serve immediately or store it in a refrigerated sealed container for up to 7 days.
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2 Comments.
Step one says add liquid, beans and amylase to a ziplock. What liquid are you referring to? None in the list of ingredients.
The liquid from the can of beans