Homemade Refried Beans plus Garlic, Lime & Cilantro Marinated Opah: Healthy Mexican Food!

I have been trying to cook with more dried beans lately, so I was interested in this recipe for Refried Pinto Beans that I found in the Oregonian FOODday, the paper's weekly food section, while I was visiting my Mom. I love refried beans and liked the fact that these were made with olive oil and that you could add your own flavors and spices. 

Refried Pinto Beans
by Matthew Card, The Oregonian FOODday, February 10, 2009
(Makes 4 to 6 Servings)

Matthew Card says: "A great batch of beans begins at the store. Look for dried beans that are smooth and shiny; a cracked or dull-looking surface can indicate age or improper storage, which can lead to uneven cooking. Feel free to add a slice or two of bacon to the simmering beans for a richer flavor (remove and discard before puréeing). While the carrot adds natural sweetness, you may prefer the beans with an added teaspoon or two of brown sugar."

Ingredients:
1 pound dried pinto beans, sorted well, soaked overnight, drained and rinsed
6 cloves garlic, peeled and smashed, plus 2 cloves minced (divided)
½ medium white onion, chopped
1 small carrot, chopped
3 sprigs fresh cilantro (or 3 sprigs fresh epazote or 1½ teaspoons dried epazote or Mexican oregano, available at some Latino markets)
2 bay leaves
6 cups water, plus more as needed
Salt
¼ cup extra-virgin olive oil
1 tablespoon ancho or New Mexico chile powder (or paprika)
Lime juice, to taste

Instructions:
In a large saucepan combine beans, smashed garlic, onion, carrot, cilantro, bay leaves and 6 cups water. Bring to simmer over medium-high heat, then reduce to medium-low and cook, stirring occasionally, until tender, 1½ to 2 hours (adding water ½ cup a time as needed to keep beans just covered). Add salt to taste and cook 10 minutes more.

Remove bay leaves and purée beans in food processor or blender until smooth. To the empty pan, add olive oil, minced garlic and chile powder and cook over medium-high heat until sizzling and chile powder darkens, about 2 minutes. Add beans and stir well to incorporate. Reduce heat to medium low and cook, stirring frequently, until flavors have blended and beans have thickened, 7 to 10 minutes. Add lime juice to taste and serve.

Notes/Results: Smooth, creamy beans with great flavor. I followed the basic recipe but used about 1/2 the oil, For my herbs and spices I used cilantro, Mexican oregano, chili powder and smokey-hot paprika and got slightly spicy and smokey beans. Much better than the canned variety. I will make these again.

The beans were perfect as a side for some local opah (moonfish), cut into large chunks and marinated in a little olive oil, lime juice, garlic, cilantro, salt and pepper. I threaded the opah on skewers and cooked it in on my grill pan, about 4 minutes per side. Served with a salad of locally grown: greens, tomatoes, jicama and avocado, dressed with a little olive oil and lime juice and accompanied by a cumin-cilantro spiced brown rice with pine nuts, it was a delicious and healthy dinner.

And the leftover Opah made great chunky fish tacos the next day, (with red cabbage, tomato, avocado, cilantro and a cumin-spiked yogurt sauce), and served with a scoop of the beans and some lime wedges. The leftover beans also made great quesadillas with a bit of low-fat cheese on whole-wheat tortillas.