Refried Black Beans Recipes

REFRIED BLACK BEANS

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.

REFRIED BLACK BEANS

Steps:

• Add the olive oil to a large skillet over medium-high heat before adding the onion. Cook for 4-5 minutes until the onion softens and begins to slightly brown.
• Add the garlic and cook until fragrant, about 30 seconds, before adding the diced green chiles and hot sauce. Stir until combined.
• Add the black beans and 1/2 cup of broth. (If your black beans have lots of liquid in the can, you may not need the rest of the broth.) Cook until very little liquid remains, about 5 minutes.
• Reduce to a low heat and use a potato masher or the backside of a spatula to mash the black beans. If your refried beans are thicker than you'd like, add more broth and cook a bit further.

RE-FRIED BLACK BEANS

Steps:

• Add olive oil to a medium saucepan and heat over medium-high heat. Add in onions and saute until tender and golden brown 3-4 minutes. Add in garlic and saute for an additional minute.
• Stir in the spices: cumin, oregano, salt, pepper and chili powder. Allow them to cook for one minute. Keep an eye on them and continuously stir so they do not burn.
• Add in beans and chicken broth and turn the heat down to low. Simmer until the mixture has thickened a bit, 5-10 minutes. (The mixture will still look a bit watery but will thicken when we mash the beans)
• Mash the beans with the back of your spatula or with a potato masher. Make sure to leave some of the beans whole to keep a chunky texture. Serve the beans as is or top with cilantro, raw onions, sour cream, or queso fresco.

REFRIED BLACK BEANS

Steps:

• Soak dry beans: Place dry black beans in a bowl and add enough water to cover the beans by two inches. Let sit overnight. Alternatively, if you don't have time to soak the beans overnight, place the dry beans in a large bowl and pour boiling water over the beans, covering the beans with at least an inch of water, and let sit for one hour. Note, if your dry beans are a little old, or if you have reason to believe that they will be tough to cook (beans stored in hot or humid climates can get tough), you can add some salt to the water (1 1/2 teaspoons of salt 2 quarts of water) which at this stage will help the beans soften when they cook later.
• Serve: 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.

REFRIED BLACK BEANS

Steps:

• Drain the soaked beans and add to a pot. Cover with 2 inches cold water and add the garlic, onions, cumin, and sprinkle with salt and pepper. Leave to a simmer until the beans are tender and the liquid has turned into a thick sauce, 1 1/2 to 2 hours.
• Melt the butter in a skillet and pour in the beans. Mash the beans (leave some texture) and cook over a medium heat, 3 or 4 minutes.

REFRIED BLACK BEANS

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.

REFRIED BLACK BEANS

Steps:

• In a large pot, place the beans and water and bring to a boil. Cover, reduce to a simmer and cook 1 hour, or until tender and creamy in the centers. Crush the beans in their liquid with a potato masher or the back of a wooden spoon. In a large saucepan, heat the lard or other fat over medium heat. Saute the onions with the salt until golden, about 20 minutes. Add the beans and liquid and continue cooking over medium heat, stirring frequently, until the liquid evaporates and the beans form a creamy mass that pulls away from the bottom and sides of the pan, about 15 minutes. Serve immediately. Refried beans can be kept in the refrigerator 3 or 4 days and reheated in a covered casserole in a 350 degree oven.

REFRIED BEANS

Steps:

• Lightly drain the beans, reserving the juice from the tin, but do not rinse (you want the beans in about half the liquid from the can). Depending on the texture you prefer, either mash them roughly in a bowl or blitz them using a blender until smooth. Set aside.
• Heat the oil in a large frying pan or casserole and cook the onions for 8-10 mins until soft and golden. Scatter in the garlic, chilli and cumin seeds, and sizzle everything for 2 mins more. Tip in the beans, oregano, paprika and a pinch of salt. Cook everything together for 5 mins until the beans have heated through adding more reserved bean juice if it's too thick. Serve straightaway with a sprinkling of coriander, if you like, or leave to cool and keep chilled. Will keep chilled for up to three days or frozen for a month. Reheat with a splash of water mixed in.

REFRIED BLACK BEANS (FRIJOLES NEGROS REFRITOS)

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.