If you’re not feeling too daring and the idea of peanut butter and beans does not appeal to you then check out my recipe for Homemade Refried Beans. But after my first Mexican/peanut butter crossover, I’ve decided to reveal my second success. I’ve wanted to try this for a while but was a little afraid of ruining an entire batch of beans. Of course it never occurred to me to add peanut butter to a small batch first and decide if it was good or not, so I went for the gold and made a full batch right off the bat.
I’ve posted my original refried beans and by no means are they lacking anything. But most refried beans use pork fat to make them extra creamy, so I thought: why not peanut butter? 1/4 cup was the perfect amount for me, but you may want to add it 1T at a time to make sure the mild flavor of the beans doesn’t get overpowered. I recommend using dry beans but if you’re in a hurry you can used canned instead (drained and rinsed).
Print2 cups dry pinto beans (~1 1/2 cans?)
1 large onion, chopped
1T olive oil
1/4 cup peanut butter
garlic salt or regular salt, to taste
1/2 cup shredded cheddar cheese (optional)
Instructions:
1. Place the beans in a large pot and cover with about 3 inches of water and a good amount of salt. Bring to a boil, cover and reduce heat to simmer, about 1 1/2 hours. The beans are done when they are very tender and the skins begin to burst open.
2. Heat a skillet on medium-high heat. Add the oil and cook the onions until slightly browned.
3. When the beans are done, drain them and return them to the pot. Using a potato masher or other device (I use the end of a meat mallet), mash the beans to the desired consistency, adding water, as needed, to keep the beans moist. Turn the heat to medium and add the onions, peanut butter and cheese (if using). Continue to add more water and salt as needed. Keep in mind that when the beans cool they will stiffen quite a bit so add plenty of water, perhaps even more than you think. Serve hot, using Homemade Tortilla Chips to dip.
Additional Info:
Today I am officially 24, although it took me a little while to remember that. My sister got me probably the coolest present ever. I received an email from her late last night saying that I was enrolled in the Peanut Butter of the Month Club! Every other month I receive 2 jars of natural gourmet peanut butter from unique places. I don’t want to spoil the monthly surprises so I didn’t check out too many details but I think they have a range of flavors and styles from small little boutiques around the country. I can’t wait!!
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Happy Birthday Charlie! Not sure about the peanut butter and beans. I’ll have to try a small batch. Enjoy the day!
Happy Birthday, Nick!
Happy birthday! What a great birthday present you got.
Peanut butter and refried beans sounds strangely good!
Happy Birthday! That present is going to be so much fun.
Peanut butter & beans, eh?? Intriguing!!
Happy 24th birthday!!! You're only 4 years older than me, haha :0)
Strange, but oddly appetizing :)
Happy birthday Nick! I didn’t even know that was PBMC; what a cool present. I can’t wait to hear more about that. And the peanut butter scones, too!
Happy Birthday! Enjoy your awesome PB present!
Happy Birthday, Nick! What a great present.
Beans and nut or seed butters go together like milk and cookies. Chickpea hummus with tahini, anyone?
All, Thanks! As for the beans, I highly recommend them, but definitely add the peanut butter 1T at a time, mix and taste to your liking. You want to strike a perfect balance between the delicate bean, onion, salt mixture and the peanut butter.
Dee, I’ll be sure to post the newest arrivals and perhaps clone recipes if I’m up to the challenge! Oh and those scones are coming real soon. I can taste them already ;)
Rosiecat, It’s true, but unfortunately a little explored avenue outside of hummus.
happy bday! hv to give this combo a try :)
Mmmm. I think this sounds delicious! Lot’s of African and Thai foods, especially stews from the former and sauces from the latter, use PB to really wonderful effect. If you hit that balance you refered to – the key is subtlety – magic!
Thanks for sharing!