Recipe: Gluten Free Refried Beans and Quesadillas

Delicious Quesadilla with Refried Beans.

Delicious Quesadilla with Refried Beans.

Beans, beans the musical fruit… so the song goes.  We enjoy a good bean here at Ye Olde Gluten Free Blogge.  They’re tasty, packed with protien, naturally gluten free and… well, beany.  Tonight I made the refried kind because, well, that’s what I wanted to eat.  The best thing about this sort of recipe is that it’s not really a recipe at all… you can add or subtract, whatever works for you.  I smeared my beans inside of a GF tortilla and broiled under the broiler, but that step is completely optional. 🙂

Ingredients:
2 lbs. dried pinto beans,
2 tblsp. bacon grease (yes, bacon grease… vegans look away)
garlic powder
chili powder
cumin
paprika
salt
pepper

Directions:

1.  The night before you feel inclined to make beans, take your beans and fill a vessel (not the sink this time) with about double the beans’ volume in hot water (so, if you have 6 cups of beans, use 12 cups of water, get it?)

2.  In the AM, check your beans to be sure there is extra liquid.  If there’s not much liquid left, your beans need to soak more.  Fill back up with hot water and leave alone.

3.  About 4 hours before you’re ready for beans, break out an appropriately sized pot, dump in beans (bean water and all) and bacon grease.  If water doesn’t cover the beans, feel free to add more water or chicken broth until it does.

Make sure there's plenty of liquid for your beans, or they'll burn. Stir regularly, from the bottom.

Make sure there's plenty of liquid for your beans. Stir from the bottom to prevent sticking.

4.  Bring beans to a boil, then reduce to a low simmer.  Stir occassionally for the next couple of hours.

Beans after 2 hours of cooking.

Beans after 2 hours of cooking.

5.  When beans are starting to get soft, add seasonings to your taste.  I always seem to skimp on the salt, don’t do that.

My favorite bean flavorants (the one on the end is bacon grease).

My favorite bean flavorants (the one on the end is bacon grease, the label says, "Breakfast of Champions").

6.  After about 3 hours, beans are soft and appropriately seasoned, mash them with your potato masher until you get… well, mashed beans.  Some will be whole, that’s ok.

Beans after mashing. If they get too dry, stir in a little water or chicken broth.

Beans after mashing. If they get too dry, stir in a little water or chicken broth.

7.  Take bean mush and smear on half of a tortilla (make sure you turned your broiler on ahead of time!), doctor with cheeses, veggies and whathaveyou.  Fold top over and stick in the oven for about 2 minutes. (For extra crispy top, spray with cooking spray or spritz with oil before putting under broiler)

The quesadilla stuffing! Mixed heirloom tomatoes, beans, cheese, guacamole. Yum.

The quesadilla stuffing! Mixed heirloom tomatoes, beans, cheese, guacamole. Yum.

8.   Remove food from oven and cut into pie shaped wedges with a pizza cutter.  Serve with sour cream or salsa or guacamole or whatever you like.  I like mine plain with lots of stuff inside.

Beans, tomatoes and Food of Life tortillas (not the best, but definately the biggest!)

Beans, tomatoes and Food of Life tortillas (not the best, but definately the biggest!)

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