REFRIED BLACK BEANS
Black beans are a Mexican staple, whether served soupy or refried. Here we'll make both, starting with dried beans for a taste and texture that transcends canned. (Use oil instead of lard to make these vegetarian! It's less traditional, but still delicious.)
Provided by Gabriela Cámara
Categories side-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large skillet over medium heat, add lard. When lard has melted and begun to shimmer, add onions; adjust heat to medium-low, stir, and cook until translucent and soft, 6-8 minutes. Add 2 cups of Soupy Black Beans, well drained, to the skillet. Use a potato masher to mast beans directly in the skillet, while alternately stirring with a wooden spoon, until the mixture becomes a thick, creamy, relatively uniform paste. (Alternatively, you can use a blender.) When the refried beans have reached the appropriate consistency, taste and season with salt as necessary. Makes about 2 cups. (Use Refied Black Beans in Chef Camara's Torta Ahogada recipe.)
- Add water to a medium saucepan over medium-high heat; then add beans, epazote, and garlic. Season with salt, stir, and bring to a boil. Turn heat to low, cover, and cook at a gentle simmer until beans are soft but not falling apart, about 40-60 minutes (checking after 30 minutes).
- Check beans for doneness by removing one from the pan and squeezing; it should be easily mashable. Taste and season with salt as necessary. Serve as a side dish, garnished with oregano. Makes about 4 cups.
LIGHT REFRIED BLACK BEANS
Refried beans are typically made from pinto beans, but black beans work well, too. Add a dab of sour cream if you crave a little richness. Recipe courtesy of Gourmet Magazine.
Provided by Bev I Am
Categories Black Beans
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cook garlic in oil in a skillet over moderate heat, stirring, until fragrant, about 1 minute.
- Add beans with their liquid and mash with a potato masher or the back of a large spoon to make a coarse purée.
- Continue to cook, stirring occasionally, until mixture is hot.
- Stir in enough of water to thin to a creamy consistency.
- Add pepper to taste.
- Serve warm, sprinkled with cilantro.
- (Beans can be made 1 day ahead and chilled, covered. Reheat, adding water if necessary.) Makes 4 servings.
REFRIED BLACK BEANS
Better than canned!
Provided by dmvanask
Categories Side Dish Beans and Peas
Time 9h35m
Yield 12
Number Of Ingredients 11
Steps:
- Place black beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain.
- Place beans in a pot and add enough water to cover; bring to a boil. Reduce heat to medium-low and simmer beans until very tender, about 1 hour.
- Heat oil in a skillet over medium; cook and stir onion and garlic until onion is soft and translucent, about 10 minutes. Add black beans, green chiles, chili powder, and cumin; cook and stir until flavors blend, about 5 minutes.
- Blend black bean mixture in a food processor until smooth. Add tomato paste, chicken broth, vinegar, and salt; blend until desired consistency is reached. Return beans to pot and cook until heated through, about 5 minutes more.
Nutrition Facts : Calories 254.7 calories, Carbohydrate 45.6 g, Fat 2.4 g, Fiber 11.2 g, Protein 15 g, SaturatedFat 0.5 g, Sodium 272 mg, Sugar 4.1 g
REFRIED BLACK BEANS (FRIJOLES NEGROS REFRITOS)
Provided by Roberto Santibañez
Categories Bean Onion Side Vegetarian Quick & Easy Cinco de Mayo Vegan Simmer Sugar Conscious
Yield Makes about 1 1/4 cups
Number Of Ingredients 5
Steps:
- Heat the oil in a medium pan over medium-high heat until it shimmers. Add the onion and cook, stirring often, until it's soft and browned at the edges, about 5 minutes. Add the beans, garlic, and chile powder.
- Let the beans come to a brisk simmer, then lower the heat to maintain a gentle simmer. Cook, stirring and mashing often until the beans resemble a very coarse puree and have thickened, 15 to 20 minutes. When you tip the pan, the beans should creep forward like lava. The beans will thicken a little more once they cool. Add salt to taste. Use warm or at room temperature.
AUTHENTIC REFRIED BEANS
Make and share this Authentic Refried Beans recipe from Food.com.
Provided by sloansmom williams
Categories Black Beans
Time 4h20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Put beans and water into Dutch oven.
- Soak at least six hours.
- Pour beans into colander and rinse thoroughly.
- Add two cups water back into the Dutch oven, along with bacon grease, garlic powder, bouillon and chili powder.
- Bring to a boil.
- Cover and reduce heat, simmering for about four to six hours.
- Stir occasionally.
- You'll know when the frijoles are done because they'll be very tender.
- Mash until about only half are left whole.
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