Cinco de Mayo is less than a month away! Here are some facts for you: Cinco de Mayo is actually only celebrating the independence of one small state, not the entire country, it is more widely celebrated in the US than Mexico.
Regardless, I love some good Tex-mex and will use any excuse to pull it out. So the next four Saturdays I will be sharing some of my staple southwestern dishes, starting with refried beans. If you think you don't like refried beans but have only had the canned stuff, then clear your mind and give this recipe a try. Authentic Mexican refried beans usually use lard and a lot of salt; my variation gives a healthier twist by substiting with other seasonings and a combination of a little coconut or olive oil and milk. Throw it on a tostada with cheese, crema/Greek yogurt, or salsa, or try it in one of my upcoming recipes.
5 cups drained pinto beans
1½ T coconut oil (or olive oil)
¾-1 cup milk
¼ t cayenne pepper
½ t hot smoked paprika
1 t coriander
1½ t cumin
1 small clove garlic (crushed, finely chopped or grated)
pinch of salt
pinch of pepper
Melt coconut oil into pan on medium heat
Drain and add beans, and mix in seasonings
If you're using a food processor, pour the beans in and then add milk processing until desired consistency is reached. Then pour back into the pan. Or you can leave them in the pan and just use a potato masher.
Taste and adjust seasoning as needed.