Refried Beans with Pumpkin

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 Cuisine: Mexican Published on November 8, 2013 This simple refried bean recipe is nourishing and zesty with a wonderful depth of flavor from fresh pumpkin purée Print this recipe Ingredients: 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 Instructions: 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. Remove from 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. Serve hot from the pan in wraps or alongside a bed of fresh cooked grains. Makes 6 to 8 servings

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