Give refried black beans a try!
Start with canned or dried black beans, then fry and mash them with savory seasonings.
For me, it’s always a struggle.
Elise Bauer
They all look so appealing.
I was raised onrefried pinto beans, which mom still makes at home at least once a week.
They’re so good!
Elise Bauer
There’s something about them, almost a smoky quality.
Whole Black Beans or Refried?
And then there’s the “whole” or “refried” question to be answered.
Elise Bauer
If the beans are for a burrito, then naturally I’ll want them refried.
They’ll stick to the tortilla better and won’t spill out as I eat the beast.
(Burritos around here tend to be on the hefty side.)
Elise Bauer
Here is our recipe for refried black beans, orfrijoles negros refritos, a Mexican and Southwestern staple.
Consider it a base.
You could easily add some jalapenos to it, more chili or chipotle.
Elise Bauer
you might garnish with cilantro, green onions, cotija or queso fresco, or just serve naked.
Once made, the beans will last several days in the refrigerator.
Once the cumin is sizzling, add the chopped onion.
Elise Bauer
Cook for 5 minutes or so, until translucent.
Add the minced garlic and cook for a minute more.
Once the beans have soaked, they should have expanded noticeably.
Elise Bauer
Drain the soaking liquid.
Add the drained beans and 2 quarts of water to the onions.
Bring to a simmer.
Elise Bauer
Partially cover the pot and lower the heat to maintain a simmer.
Simmer for 2 hours.
Add 1/2 cup chopped fresh cilantro.
Elise Bauer
Let cook uncovered for another half hour, or until the beans are tender.
Heat 2 tablespoons of olive oil in a large frying pan on medium high heat.
Add the chipotle powder, chili powder, and cumin.
Elise Bauer
Once the spices are sizzling, add the chopped white onion and cook until translucent.
Add the garlic and cook a minute more.
Add the cooked black beans (and liquid from the pot) to the frying pan.
Use a potato masher to mash the beans in the pan.
Let them cook 3 to 4 minutes longer.
If the beans are a little soupy for your taste, just let them cook longer.
If too thick or dry, add more water.
Adjust seasonings to taste.
Garnish with chopped green onions, fresh cilantro, and crumbled cotija or queso fresco cheese.
Serve with tortilla chips or corn or flour tortillas (corn if you are gluten-free).
Great in tacos or burritos, or for a dip, or a side with steak.
