It’s meatless Monday and this veteran vegetarian is here to tempt you with a seasonal twist on Mexican Refried Beans. After cooking this up, I can’t believe I never thought to add pumpkin before to this classic favorite.
The pumpkin flavor comes out in a subtle but distinct way that really goes well with the pinto beans and spices in the dish. Serve them up as a dip or as a filling for wraps, topped with some hot sauce and sour cream if desired, or alongside a bed of grains, such as quinoa or rice. I served mine up with some Jalapeño sauce and [highlight]Quinoa Goat Cheese Parmesan Cakes[/highlight].
Refried Beans with Pumpkin
- 2 cups dried pinto beans (6 cups cooked)
- 2 cups plain pumpkin purée
- 5 to 6 sun-dried tomatoes
- 1 tablespoon + 1 teaspoon olive oil
- 1 shallot, finely chopped
- 1-inch piece fresh ginger, minced or grated
- 2 to 3 jalapeños, seeded and finely chopped
- 1/2 teaspoon turmeric
- 2 teaspoons ground cumin
- 1/2 teaspoon ground coriander
- 1 teaspoon paprika
- 2 teaspoons chili powder
- 1/2 teaspoon mace or nutmeg
- 1/2 teaspoon cayenne
- 2 large tomatoes, finely chopped
- juice from 1 lime (2 tablespoons)
- 1 to 2 teaspoons sea salt, to taste
- fresh cracked black pepper to taste
Rinse the pinto beans and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a large saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, and cover. Simmer for 50 to 60 minutes or until the beans are tender. Drain and transfer to a large bowl. Add the pumpkin purée and mash the mixture with a fork or potato masher. Set aside.
Meanwhile, soak the sun-dried tomatoes in hot water for 20 to 30 minutes, then drain and finely chop.
In a medium saucepan, heat 1 teaspoon of olive oil over medium heat. When hot, add the shallot, ginger and jalapeños, and stir for 2 to 3 minutes. Now add the spices and continue to stir for another minute. Pour in the fresh tomatoes, add the sun-dried tomatoes, and simmer, stirring often, until the tomatoes are softened and the sauce is thickened, roughly 10 – 15 minutes. Remove from the heat and set aside.
Heat 1 tablespoon of olive oil in a large cast-iron skillet or non-stick frying pan over medium heat. When hot, add the mashed beans and pumpkin and tomato sauce. Cook, stirring often, until your desired consistency is reached — about 10 to 15 minutes. Stir in the lime juice and season with salt and pepper.
Yields 6 to 8 servings.