This recipe deviates from the traditional refried bean cooking methodology in that it utilizes no lard, or rendered bacon fat. Instead of water, the chickpeas are cooked in a chicken stock that is infused with aromatics.
Minced onions and jalapenos are fried in olive oil until fragrant and golden. Then, the cooked beans and cooking liquid are blended, and this blended mixture is fried in the hot olive oil with the onions and jalapeno.
This dish can be eaten alone as a side, or served in the bottom of a bowl with some sauteed vegetables on top as a healthy entrée.
The refried chickpea mixture also serves as an incredibly delicious filling for a simple bean & cheese burrito.
Refried Chickpeas with Onions & Jalapenos
This recipe deviates from the traditional refried bean cooking methodology in that it utilizes no lard, or rendered bacon fat. Instead of water, the chickpeas are cooked in a chicken stock that is infused with aromatics. Minced onions and jalapenos are fried in olive oil until fragrant and golden. Then, the cooked beans and cooking liquid are blended, and this blended mixture is fried in the hot olive oil with the onions and jalapeno. This dish can be eaten alone as a side, or served in the bottom of a bowl with some sauteed vegetables on top as a healthy entrée. The refried chickpea mixture also serves as an incredibly delicious filling for a simple bean & cheese burrito.
Ingredients
- 1.25 cups dried chickpeas
- 2 tsp kosher salt
- 1 tsp baking soda
- 32 oz good chicken stock
- 1 large white onion, small dice
- 3 cloves garlic, roughly chopped
- 1 tsp dried oregano
- ¼ cup olive oil
- 1 large jalapeno, seeds & stems included, small dice
- ½ tsp Kosher salt, or more to taste
Instructions
- Soak the dried chickpeas overnight for 12 hours in a mixture of water and 2 tsp kosher salt and 1 tsp of baking soda.
- Drain the chickpeas the next day, and cook them at a simmer with 32 oz of chicken stock.
- Add ¼ of the white onion, leaving the remaining ¾ of the white onion for later.
- Add the garlic cloves and dried oregano and cook at a simmer for roughly 2 hours, or until the chickpeas are completely tender.
- When the chickpeas are tender, blend them with ½ of the bean cooking liquid using an immersion blender.
- Set the blended mixture aside.
- Also set the remaining bean cooking liquid aside in case you need it later when cooking your refried bean mixture.
- In a saute pan on the stove, heat the vegetable oil until it is hot, and then add the rest of the diced white onion.
- Cook until the onion is just starting to get some color and then add the diced jalapeno.
- Add the cooked blended bean mixture into the hot oil with the onions and the jalapenos and cook on medium heat for ten minutes, or until your refried beans have achieved the desired texture.
- If your mixture is too dry, add more of the bean cooking liquid.
- If your mixture is too wet, continue to cook in the saute pan until more of the liquid evaporates.
- Serve hot, as a side dish, or as a filling component in bean & cheese burritos.
Notes
The finished recipe delivers some authentic Mexican-inspired flavors, even though you don’t have any lard. While I love the traditional versions, this recipe is a bit lighter and truly wonderful to have in your back pocket for taco night.
If you prefer more texture to your finished dish, save a few cooked chickpeas and stir them into the refried chickpea mixture at the end.
If you prefer more texture to your finished dish, save a few cooked chickpeas and stir them into the refried chickpea mixture at the end.