Once you’ve experienced authentic Mexican cuisine firsthand, few things compare. The colors, textures and — most importantly — flavors of traditional Mexican fare are as vibrant as the culture from which they originated. And living in the Pacific Northwest, just a hop, skip and a jump away from our neighbors to the south, top-notch Mexican nosh has found its way into food trucks and restaurants across the region.
When I’m in the mood for mole or a plate of sopitas made in the traditional way, I have my favorite go-to eateries. But when I just feel like indulging in a pile of carnitas or Mexico City-style tacos, I like to turn the heat up in my own kitchen.
For nearly every Mexican-inspired meal I make, a big pot of homemade refried beans accompanies the main dish. Whether served as a side or added to the main course, refried beans are a simple way to add protein and flavor to whatever you’re making.
Using a variety of peppers and spices to add flavor and depth to these beans, I also like to infuse my frijoles with a generous glug of beer. To keep things traditional, opt for a beer that’s on the mild side, like Chuckanut Brewery and Kitchen’s upcoming release: a Mexican-style lager, made locally in Bellingham, Washington.
Serve these beans with a sprinkle of cheese and a squeeze of lime, or smear them on a tortilla
and top with your favorite Mexican staples.
Prep time: 30 minutes
Cook time: 2½ hours
Makes: 6 servings
Ingredients:
½ pound dried pinto beans, soaked overnight
6 tablespoons butter
1 yellow onion, chopped
3 cloves garlic, minced
1 4-ounce can green chilis, chopped
1 4-ounce can jalapenos, chopped
1 teaspoon dried oregano
2 teaspoons chili powder
1 cup chicken stock
½ cup Chuckanut Brewery and Kitchen’s Mexican-style lager (or another light beer)
salt and pepper to taste
Directions:
In a large pot, combine soaked beans with enough water to cover. Bring to a boil over high heat.
Once boiling, reduce heat to a simmer and cook until beans are tender, about 2 hours.
Once beans are cooked, drain liquid and set aside.
In a large skillet over medium heat, melt butter and saute onion and garlic until translucent,
about 6 minutes. Add green chilis, jalapenos, oregano and chili powder to onion-mixture and continue cooking over medium heat for 3 minutes.
Add onion mixture to beans, stirring and cooking until everything is well combined, about 2-3
minutes.
Add chicken stock and beer and bring mixture to a boil. Reduce heat and simmer for 10 minutes.
Using a potato masher or immersion blender, mash or blend the beans until desired consistency. Add salt and pepper to taste.
