Spicy Refried Beans

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This recipe is an update of a basic refried bean dish I made back in May. This time I added some choice spices and a little cheese to the final product. I also tried to extract some heat and flavor from three habanero peppers while I cooked the beans.

I was going for a much spicier bean dip than what I ended up with. I have used this habanero extraction technique before in barbecue sauce and it worked like a charm, but for some reason it didn’t translate with the beans, I’m not sure but I think the amount of beans to the ratio of liquid might have been what neutralized the heat. It was a little spicy but not habanero spicy.

I could have gotten much more kick by skipping the habanero and just adding cayenne pepper in the final stage. The habanero was tame but the jalapeno pepper and the pepper jack cheese were able to bring a little kick of their own to the party.

BEHIND THIS BITE

Spicy refried beans

I put together a nacho bar for a church gathering recently and decided it was a good opportunity to improve on my refried bean recipe from a few months back. I have found that nacho, taco or even hot dog bars are some of the best ways to feed a group of people. All you need is a variety of toppings to go along with the main proteins.

Not everyone at the party is going to put all the items on their hot dog or nachos, they will pick and choose. This can backfire if everyone goes over board, but in general, enough of each topping to cover half to three-quarters of the guests is usually more than enough. If something runs out then people have other options.

If your not sure what to take to the next family get together try a couple bags of tortilla chips, canned chili and nacho cheese, throw in some fresh onions and tomato and I’ll bet it’ll be a hit.

Eat well, cook often ...

THE RECIPE

Spicy refried beans

Makes 4 Cups; 4 hours
1 lb Dried pinto beans
3 Habanero peppers
8 C water
1 Tbs Salt
1/2 C Onion,diced
1/4 C Jalapeno, seeded, diced
1 Tbs Garlic, minced
2 Tbs Chili powder
1 Tbs Cumin
1 C Pepper Jack cheese, shredded

Prepare beans
Place beans in a large sauce pan or soup pot and cover with water. Bring to a boil, cover and remove from heat. Let sit at least one hour then drain. Return beans to pot with fresh water and salt. Cut slices in habanero peppers and throw in pot. Bring to a simmer and cook uncovered until soft, 2 1/2 to 3 hours. Drain and reserve 1 cup of the liquid. Discard habanero peppers.

Make refried beans
In a cast iron skillet over medium heat saute onion and jalapeno in a little olive oil until soft, 3 to 4 minutes. Season to taste. Add garlic and cook 1 minute more. Add the beans and mash, add some of reserved water to make a paste-like mixture (amount may vary). Stir in chili powder, cumin and a quarter cup of cheese. Once melted add another quarter cup of cheese, repeat until gone. Adjust seasoning and simmer to a desired thickness, then serve.

Try This Recipe, You Must

In the greatest movie ever made, The Empire Strikes Back, Luke Skywalker is unpacking his belongings on the swamp planet of Degoba after crash landing his X-wing fighter. He had been instructed by the spirit of Obi-Wan Kenobi to go there to learn the ways of the Force. Skywalker sits down to enjoy a snack when he is startled by a little green creature that we soon learn is the great Jedi Yoda. Before this is revealed, the diminutive swamp dweller creates quite a commotion in the camp, during which he takes a bite of the snack that Skywalker left laying on a box.

For this recipe, I create my version of that snack had I been working for Star Wars creator George Lucas during the filming of this cinema classic. It’s a corn tortilla with bean dip and green chiles, wrapped around a cheese stick, crispy fried and served with salsa verde. It’s a tasty treat and hardy nourishment for anyone training to become a Jedi. May the Force be with you, always.

BEHIND THIS BITE

I am a Star Wars geek through and through. I remember seeing Star Wars at a drive-in movie theater when I was 4 years old. Every Christmas and birthday until I was 13 my wishlist was full of the latest Star Wars vehicles or action figures (I called the figures "Star Wars guys").

The original trilogy was more than just a collection of great movies, it was a fantasy world that I could explore over and over agian with the figures, playsets and vehicles. The creativity of George Lucas inspired my young imagination, not just through the movies but with the toys that I gleefully opened and played with every Christmas.

Computer work station in my office, surrounded by inspiring collectibles.

I collect vintage trilogy merchandise to this day. You could call it a passion. In my office, where I document and create the recipes for my food column and blog, Star Wars has a place. It's only a fraction of the collection I have amassed but it's a constant reminder to think outside the box.

I've earned a good living as an adult based on my creativity. That spark was planted and nurtured by the ideas of George Lucas. There are many other influences on my imagination, but Lucas and the Star Wars universe was a major contributor. I will always be a fan, geek or whatever you want to call a grown man with a Star Wars collection – and I am proud of it.

On September 16, the Star Wars film collection will be released on Blu-ray. If you have little ones in your life, maybe it's time to pick up the box set and introduce them to a galaxy far, far away.

Eat well, cook often ...

The scene that inspired the snack