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Buttery Refried Beans

August 27, 2019Cole Whitney
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AmylaseBeginner
Just because it came from a can doesn’t mean it’s destined to taste like it came from the can. Add a few drops of amylase to this simple refried beans recipe and transform an ordinary bean puree to the most buttery, velvety textured side that you’ve ever tasted.

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

  • 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.

  • 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.

  • 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.

Summary
recipe image
Recipe Name
Buttery Refried Beans
Author Name
Modernist Pantry
Published On
2019-08-27
Preparation Time
0H10M
Total Time
4H0M
Average Rating
51star1star1star1star1star Based on 1 Review(s)

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Comments (2)

Anne Robertson

September 2, 2019 1:56 pm

Step one says add liquid, beans and amylase to a ziplock. What liquid are you referring to? None in the list of ingredients.

Janie Wang

September 3, 2019 9:09 am

The liquid from the can of beans

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