Refried Black Beans

While traditionally made with pinto bean, refried black beans are awesome too. As with most bean dishes, you can make these with either dried or canned beans - it just depends on how much time you have or want to devote to the dish! I made these with canned black beans...turned out delicious. ¡Buen provecho!*

If using canned beans

Ingredients

Makes 4 servings

2 tbsp. olive oil or bacon grease

1 onion, finely diced

2 cloves garlic, minced

1 tsp. cumin

1/4 tsp. chipotle chili powder, or 1/2 tsp. regular chili powder

1 tsp. dried Mexican oregano

2 cans black beans, drained and rinsed

1/2 - 1 cup chicken or beef stock

1/2 teaspoon salt

Pepper to taste

Grated cheese for topping, your preference: cheddar, monterey jack, or Mexican cheeses such as Queso Fresco, Cotija, Oaxaca

Chopped cilantro

Directions

Saute onions in olive oil over medium heat for 6 minutes or so to soften,

Add in the minced garlic, saute another minute.

Add in cumin, chili powder, and oregano; stir to combine and saute another minute.

Add in the black beans, salt and pepper, and about 1/2 a cup of stock. Stir to combine. Using a potato masher, mash beans thoroughly, leaving some texture to the beans. Some people would remove all ingredients and puree the mixture in a food processor; I prefer it not as smooth. I like things more texturally more "rustic" looking.

Turn the heat down a bit, and continue to heat slowly. You may find you need to add a little bit more liquid. You want the consistency to end up creamy.

Once thoroughly heated and creamy, serve. Top with cheese and cilantro.

Notes:

If you like things spicier, dice up a bit of serrano or jalapeno pepper and saute them with the onions. You can also use these finely minced as some toppings.

If using dried beans

The equivalent of 2 cans of beans would be about 1/2 a pound of dried beans. Remember this only makes 4-5 servings, so you may want to prepare a full pound of dried beans and double all of the rest of the ingredients

Pick through the beans to remove any small stones, etc. Soak in cold water overnight, or at least 8 hours. Make sure to cover the beans with at least an inch of water.

Drain the beans. Place in a pot and cover with 2 inches of water. Add in the onion, garlic, cumin, chili powder, oregano. Omit the salt for now - if you add too soon it can make the beans. Wait to salt and pepper until the beans are tender. Simmer the beans 1 1/2- 2 hours, or until tender and the liquid has thickened.

Heat olive oil in skillet. Add the bean mixture, salt and pepper. Mash the beans as noted above. It is doubtful you will need to use any additional liquid as you heat the beans, but if so, use small amounts of stock until you get the desired consistency.

Serve topped with cheese and cilantro.

Some prep photos:

Cooking is so much friendlier when you measure and prep your ingredients ahead of time...

Sauté the onions until soft.

Add in the cumin, chili powder, and oregano; saute for a minute or so, then add the garlic.

Add in the 2 cans of drained beans. Meet Grant's hand, by the way...

Add 1/2 a cup of stock and mash the beans. Continue heating and if necessary adding small amounts of stock to maintain a creamy consistency.

We opted to serve these in small ramekins this time.

*¡Buen provecho! - the Spanish equivalent of "Enjoy your meal!" or "bon appétit!