Thickening up refried beans?
I hope it's OK to post a question in this forum.
I'm using this recipe:
Ingredients:
• 4 cans pinto beans--do not drain
• 4 tsp salt
• 1 Tbsp cumin
• 1 Tbps chili powder
• 1 cup diced onion
• 3 rounded Tbsp minced garlic
• ⅓ cup olive oil
Directions:
1. In crock pot, cook beans, salt, cumin, and chili powder on high.
2. In a skillet, heat onions and garlic in the olive oil until tender. Use a food processor or stick blender to make the oil/garlic/onion mix into a slushy liquid.
3. Put this in the crock pot with the beans.
4. Cooke 2-3 hours on high.
5. Use stick blender to smash it all up until you get the proper paste-like consistency.
6. Add more olive oil and maybe a little water if needed until you get the texture you want--make it softer than you think you want it--it stiffens up later!
My beans are quite thin/runny in the crock pot after a couple of hours and then using the stick mixer. I think that after they've been in the fridge for a day they'll probably be a nice texture, but I was going to use them tonight to make chimichangas* and I'm worried they will be too runny to roll into the burrito shape. Is there anything I can add to them (just the ones I use tonight) that you can think of that might thicken them up?
*basically a deep-fried burrito, if you're not into Mexican food lingo
I'm using this recipe:
Ingredients:
• 4 cans pinto beans--do not drain
• 4 tsp salt
• 1 Tbsp cumin
• 1 Tbps chili powder
• 1 cup diced onion
• 3 rounded Tbsp minced garlic
• ⅓ cup olive oil
Directions:
1. In crock pot, cook beans, salt, cumin, and chili powder on high.
2. In a skillet, heat onions and garlic in the olive oil until tender. Use a food processor or stick blender to make the oil/garlic/onion mix into a slushy liquid.
3. Put this in the crock pot with the beans.
4. Cooke 2-3 hours on high.
5. Use stick blender to smash it all up until you get the proper paste-like consistency.
6. Add more olive oil and maybe a little water if needed until you get the texture you want--make it softer than you think you want it--it stiffens up later!
My beans are quite thin/runny in the crock pot after a couple of hours and then using the stick mixer. I think that after they've been in the fridge for a day they'll probably be a nice texture, but I was going to use them tonight to make chimichangas* and I'm worried they will be too runny to roll into the burrito shape. Is there anything I can add to them (just the ones I use tonight) that you can think of that might thicken them up?
*basically a deep-fried burrito, if you're not into Mexican food lingo