Imagine the vibrant colors of golden-orange carrots glazed with honey and cinnamon, nestled beside creamy refried beans, their aroma wafting with warm cumin and chili spices.
The smooth texture of the beans perfectly complements the tender yet slightly crunchy carrots, creating a comforting and nourishing meal.
This dish matters to me because it brings together the heartiness of Mexican cuisine with a touch of sweetness, making it versatile for busy weeknights or leisurely Sunday suppers.
I remember one evening when I was pressed for time, juggling work and family commitments, this recipe became a lifesaver. Its simplicity and rich flavors provided a sense of relief and satisfaction, reminding me of the power of good food to bring us together.
Ready? Let’s cook and enjoy this delicious fusion of flavors that will surely become a staple in your home.
Why You’ll Love It
- Delivers bold flavor with a mix of spices and sweet honeyed carrots.
- Uses pantry staples like pinto beans, spices, and basic vegetables.
- Prepares quickly, making it perfect for busy weeknight dinners.
- Offers a healthy and vegetarian-friendly meal option.
- Elevates simple ingredients into a satisfying, flavorful main dish.
Ingredients
- 2 tablespoons vegetable oil — choose a neutral oil for best results.
- 1 medium onion, diced — opt for a sweet onion for added flavor.
- 2 cloves garlic, minced — fresh garlic enhances the taste.
- 1 teaspoon ground cumin — use freshly ground for better aroma.
- 1/2 teaspoon chili powder — adjust to taste for desired heat.
- 1 can (15 ounces) pinto beans, drained and rinsed — canned is convenient.
- 1/4 cup water — add more if needed for desired consistency.
- Salt and pepper to taste — season according to preference.
- 4 medium carrots, peeled and sliced — maintain some crunch.
- 1 tablespoon butter — use unsalted to control salt levels.
- 1 teaspoon ground cinnamon — freshly ground adds depth.
- 1 tablespoon honey — adds a touch of sweetness.
Step-by-Step Method
Sauté the Aromatics
Heat 1 tablespoon of vegetable oil in a saucepan over medium heat. Add diced onion and minced garlic, and sauté until the onion becomes translucent. This usually takes about 3-4 minutes.
Make sure to stir occasionally to avoid burning the garlic. The sautéed aromatics will form the flavorful base for the refried beans.
Spice It Up
Stir in ground cumin and chili powder. Cook for another minute to release their flavors.
The spices should become fragrant during this step. This adds warmth and depth to the dish, enhancing the overall taste of the refried beans.
Mash the Beans
Add drained and rinsed pinto beans and 1/4 cup of water to the saucepan. Use a wooden spoon to mash the beans until smooth.
The consistency should be creamy with some texture remaining. Season with salt and pepper to taste. Let the mixture simmer for 10 minutes, stirring occasionally to prevent sticking.
Sauté the Carrots
In a frying pan, heat the remaining 1 tablespoon of vegetable oil over medium heat. Add the peeled and sliced carrots.
Sauté for approximately 5 minutes, ensuring they’re evenly coated in oil. This step softens the carrots while allowing them to retain a slight crunch for texture.
Flavor the Carrots
Stir in butter, ground cinnamon, and honey. Continue cooking until the carrots are tender but not mushy.
This should take about 5 more minutes. The cinnamon and honey add a sweet and aromatic glaze to the carrots, complementing the savory beans.
Serve and Enjoy
Serve the refried beans alongside the cinnamon-spiced carrots.
For an extra burst of flavor, consider adding a splash of lime juice to the beans before serving. Enjoy this delicious and harmonious pairing as a main dish or a side.
Ingredient Swaps
- For a dietary swap, use coconut oil instead of butter to make the dish vegan.
- Substitute black beans or kidney beans for pinto beans if preferred or more readily available.
- Replace honey with maple syrup or agave nectar for a vegan-friendly sweetener.
- If ground cumin or chili powder is unavailable, use a blend of paprika and cayenne pepper as an alternative.
You Must Know
- Use fresh spices: Opt for freshly ground cumin and chili powder to enhance the aroma and depth of flavor in the refried beans.
- Let beans rest: After mashing the beans and seasoning them, allow the mixture to simmer for 10 minutes, stirring occasionally, to meld the flavors.
- Maintain carrot crunch: When cooking the cinnamon-spiced carrots, be careful not to overcook them to preserve a slight crunch and maintain their texture.
- Enhance with lime: For an extra burst of flavor, consider adding a splash of lime juice to the refried beans before serving.
- Slice carrots evenly: Guarantee the carrots are sliced uniformly to promote even cooking and a consistent texture throughout the dish.
Serving Tips
- Serve with warm tortillas or freshly baked cornbread for a complete meal.
- Garnish refried beans with chopped cilantro or a sprinkle of queso fresco.
- Plate with a side of avocado slices or a dollop of sour cream.
- Accompany with a fresh tomato and cucumber salad for added freshness and color.
- Pair with a light, citrusy drink like limeade or a chilled Mexican lager.
Storage & Make-Ahead
Refried beans with cinnamon-spiced carrots can be stored in the refrigerator for up to 3 days in an airtight container.
For make-ahead convenience, prepare the beans and carrots separately.
This dish freezes well for up to 2 months.
Thaw and reheat thoroughly before serving.
Reheating
To gently reheat refried beans and carrots, use the microwave on low power.
Alternatively, use the oven at 300°F covered with foil.
You can also use the stovetop on low heat, stirring occasionally.
Cinnamon’s Mexican Culinary Roots
Though cinnamon is often associated with sweet treats, it holds a cherished place in Mexican cuisine where it adds warmth and complexity to savory dishes.
As I explore its fragrant history, I marvel at how cinnamon traveled from the East to become a staple in Mexican cooking.
Picture the vibrant markets of Mexico, bustling with the scent of spices, where cinnamon mingles with chilies and cumin, creating a symphony of flavors.
This spice has a magical way of transforming ordinary dishes into something extraordinary. It whispers of ancient trade routes and culinary traditions passed down through generations.
When I sprinkle cinnamon into a dish like refried beans with carrots, I’m not just adding spice; I’m embracing a rich tapestry of culture and history.
Final Thoughts
Give this delightful recipe a try and enjoy the unique combination of flavors!
Feel free to experiment by adding your favorite spices or a splash of lime juice for an extra zing.
Frequently Asked Questions
Can I Use Black Beans Instead of Pinto Beans?
Absolutely, you can use black beans instead of pinto beans! I find black beans add a richer, earthier flavor to the dish. Give it a try and let your taste buds explore the delightful difference!
Is This Dish Suitable for a Vegan Diet?
I love that you’re considering a vegan option! Just swap the butter for a vegan alternative or more oil, and make certain your honey is ethically sourced or use agave syrup. You’ll enjoy this heartwarming, plant-based delight!
What Can I Substitute for Honey to Make It Vegan?
I recommend agave syrup or maple syrup for a vegan twist. These sweet alternatives will seamlessly replace honey, adding a delightful depth to your dish. Embrace the substitution, and let your flavors sing with vibrant harmony!
How Can I Make the Dish Spicier?
To spice things up, I’d add a pinch of cayenne pepper or some diced jalapeños while cooking the onions and garlic. The heat will mingle beautifully with the cinnamon, creating a dish that’s truly unforgettable.
Are There Any Other Vegetables That Pair Well With This Dish?
I love adding bell peppers or zucchini to this dish. Their sweetness and texture complement the flavors beautifully. Try roasting them for extra depth. You’ll find they bring a vibrant, colorful twist that’s simply irresistible!
Refried Beans with Cinnamon-Spiced Carrots
Equipment
- 1 Saucepan
- 1 Frying pan
- 1 Wooden spoon
- 1 peeler
- 1 Cutting board
- 1 Knife
- 1 can opener
Ingredients
- 2 tablespoon vegetable oil
- 1 medium onion diced
- 2 clove garlic minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 can pinto beans 15 ounces, drained and rinsed
- 1/4 cup water
- salt and pepper to taste
- 4 medium carrots peeled and sliced
- 1 tablespoon butter
- 1 teaspoon ground cinnamon
- 1 tablespoon honey
Instructions
- Heat 1 tablespoon of vegetable oil in a saucepan over medium heat.
- Add diced onion and minced garlic to the saucepan and sauté until the onion is translucent.
- Stir in ground cumin and chili powder, cooking for another minute.
- Add pinto beans and water to the saucepan and mash the beans with a wooden spoon until smooth.
- Season with salt and pepper and let the mixture simmer for 10 minutes, stirring occasionally.
- In a frying pan, heat the remaining 1 tablespoon of vegetable oil over medium heat.
- Add sliced carrots to the pan and sauté for 5 minutes.
- Stir in butter, ground cinnamon, and honey, and continue to cook until the carrots are tender.
- Serve the refried beans alongside the cinnamon-spiced carrots.
Notes
