These were some awesome refried beans, totally different from any I’ve ever had before. You know those beans you get in the Mexican restaurant? The ones that are loaded with fat? (Those beans that I can’t seem to keep the chips out of, and not eat.) Well, here’s a great alternative for those nights you want to make a Mexican meal yourself and not eat some fattening, fatty-back-filled refried beans.
This recipe came from Yvonne (all week long :)) where she ate refried beans like this often in an Atlanta restaurant. I don’t know if this recipe came from one specific place or if this is just how refried beans are done in Georgia. Either way, once you try it, I doubt you will like those yucky, fattening refried beans you’re used to eating ever again.
Refried Beans with Sausage (or not)
1 can (16 oz) Refried Beans*
1/2 pound sausage**, fried and broken apart
1/2 bottle salsa (bean and corn salsa is awesome)
1. Take beans, meat and salsa and put into skillet. Let simmer for about 20 minutes to let the flavors blend.
2. Top with sour cream, cheese, and green onion.
*You know me, I’m not big on canned refried beans. It’s just as easy to open a can of organic pinto beans and mash them with a little EVOO.
**The not is an alternative to sausage. This was Yvonne’s alternative recipe to the sausage because she is so wonderful and knew that our mutual friend, Cindy, is a vegetarian and that I do not eat pork. I suppose you could use ground beef, but in the tradition of a sausage influence she used Boca meat crumbles. Because the Boca doesn’t have the fat content that sausage does, it was necessary to add a little EVOO into the pan. Overall the beans were very good and had the same texture, if not the same meaty flavor, as the beans with sausage.
This a very hearty and satisfying addition to any Mexican meal.
Recipe by Yvonne