Make Ahead

The Splendid Table's Refried Beans with Cinnamon and Clove

October 22, 2013
Photo by James Ransom
Author Notes

A completely inauthentic cheater's method for light and fast refried beans—plus an unexpectedly sexy spice combo you haven't tried (on beans) yet. Adapted slightly from The Splendid Table's How to Eat Supper (Clarkson Potter, 2008). —Genius Recipes

  • Prep time 20 minutes
  • Cook time 20 minutes
  • Serves 4 to 6
Ingredients
  • 1 large onion, chopped into 1/4 inch dice
  • 4 garlic cloves, finely chopped
  • 1 fresh jalapeño, seeded and finely chopped
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 (14-ounce) can whole tomatoes, drained
  • 2 (15-ounce) cans red kidney beans, rinsed and drained
  • 1 1/2 cups water
  • 2 tablespoons butter
  • 1 pinch salt and freshly ground black pepper, plus more to taste
In This Recipe
Directions
  1. Generously film the bottom of a 10-inch skillet with olive oil and heat over medium-high heat. Sauté the onions with salt and pepper to taste until they begin to soften, about 3 minutes.
  2. Add the garlic, jalapeño, cinnamon, and cloves, and cook the mix until it is fragrant, about 1 minute, taking care not to burn the spices. Add the tomatoes, crushing them as they go into the pan. (Do this carefully, or they may squirt juice at you.) Sauté for another minute.
  3. Stir in the beans and water. Bring to a fast simmer, crushing the beans with a potato masher as they cook, and scraping the bottom of the pan as the beans begin to thicken. Simmer until the beans are thick, about 10 minutes.
  4. Blend in the butter, and taste for seasoning just before serving.

See Reviews

See what other Food52ers are saying.

  • Sarah Lobegeiger de Rodriguéz
    Sarah Lobegeiger de Rodriguéz
  • pattyrat
    pattyrat
  • cmtm
    cmtm
  • Burf
    Burf
Review
Genius Recipes

Recipe by: Genius Recipes

Genius recipes surprise us and make us rethink cooking tropes. They're handed down by luminaries of the food world and become their legacy. They get us talking and change the way we cook. And, once we've folded them into our repertoires, they make us feel pretty genius too. Watch for new Genius Recipes every Wednesday morning on our blog, dug up by Food52's Senior Editor Kristen Miglore.