Refried beans are one of my favorite meals to serve up and when I saw Janet's take on a classic that included pumpkin, I knew I just had to try her pumpkin-infused refried beans. And I'm certainly glad I did. I spiced my dish up and made up a big batch because leftover refried beans are always a treat too. The pumpkin flavor comes out in a subtle but distinct way that really goes well with the pinto beans and spice blend I used. 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 some quinoa cakes.
On the topic of pumpkin, when it is in season, it’s easy to make your own pumpkin purée at home to store for future use if you have enough freezer space. Buy a fairly large pumpkin, cut it in half, scoop out the seeds and membranes, cut again in halves, brush with some oil and roast in a preheated 400° oven for 35 to 50 minutes or until fork tender. When cool, simply scoop out the pumpkin and mash it up until smooth. Store in the freezer in sealed bags in 1 cup portions for future use.
Don’t forget to reserve those seeds. You can roast them for an easy, addictive and healthy snack.
|Refried Beans with Pumpkin|
|Recipe by Lisa Turner|
Adapted from The Taste Space
Published on November 8, 2013
This simple refried bean recipe is nourishing and zesty with a wonderful depth of flavor from fresh pumpkin purée
More pinto bean ideas from Lisa's Kitchen:
Refried Beans with Sun-Dried Tomatoes
Southern-Style Beans with Rice and Fried Eggplant
Pinto Bean and Avocado Burritos
Corn and Pinto Bean Dip
On the top of the reading stack: The Birds by Daphne du Maurier
Audio Accompaniment: Marsen Jules