Confession: I have no idea how to make refried beans look appealing. Not at all. I tried. But, if we're all going to be completely honest here, no matter how I tried to dress them up or what angle I shot, they still look like a brown pile of beans.
They taste good.
That's what matters, right??
(Plus, food photography is a skill I'm working on. Give me a break, yeah? Thanks.)
Also, the following happened while I was trying to get an appealing shot of refried beans:
I was shooting this outside and Iris decided it was a fine time to jump in the pool. And then promptly jump out. And shake off the excess water. While I did a funny little dance, camera held high overhead to avoid the spray. My pants were not so fortunate. Neither were the beans. So much for supper.
*based on Money Saving Mom's recipe
1. In a large pot, saute the onions in butter until they are soft and translucent.
2. Add the garlic and cook for 1-2 minutes, stirring continuously.
3. Add the beans. If your beans are without liquid, you may need to add extra water or milk.
4. Stir in the cumin, paprika, salt, chili powder, red pepper flakes, and black pepper. Bring to a slow simmer and allow to cook on low heat for 15-20 minutes, stirring occasionally.
5. Allow the beans to cook down and for the flavors to meld, then mash to desired consistency.
6. Remove from heat and allow to cool for a few minutes.
7. Serve with tortillas, tacos, or chips. (I made a bean burrito with shredded cheese, plain yogurt, lettuce, and tomatoes.)
Enjoy, friends! Happy Monday!
Sites I Dig
The Road is Home
The Seed & Plate
Sharon Covert Photography
The Define School
The Noisy Plume
Sarah Gee Photography
Fox & Owl Studio
The Stork and The Beanstalk
Mellow Yellow Photography
A Simple Little Journal
What I've Been Reading
The Girls by Emma Cline
A Land More Kind Than Home by Wiley Cash
Dark Places by Gillian Flynn
Never Broken by Jewel
Hold Still by Sally Mann