I LOVE black beans … especially refried black beans. And I know they’re not traditional Mexican … but they taste a lot more earthy and flavorful than their pinto bean counterparts.
And rather than grabbing yet another can at Whole Foods, I decided this time to make my own beans from dried. They're obviously a bit more labor-intensive, but worth every bit of prep.
For the refried part, I read tons of recipes and … like Mole … another traditional dish … they’re all different. So I decided to make my OWN. Here it is … Refried Black Beans a la (it’s the same in French and Spanish) Jill.
Actually, the original recipe came from the September 2018 issue of Better Homes and Gardens. But the refried part is definitely mine, based upon my own tastes and ... as I said ... perusing many recipes.
I'm also going to make BH & G's Steak and Black Bean Burrito tonight using my own refried beans (their recipe included just the beans heated up). Of course, I'm using Gluten Free tortillas and dairy-free cheese. To be continued ...
AuthorJill PlaceCategoryDairy-Free, Food-Sensitive, Gluten-FreeDifficultyBeginnerI LOVE black beans … especially refried black beans. And I know they’re not traditional Mexican … but they taste a lot more earthy and flavorful than their pinto bean counterparts.
And rather than grabbing yet another can at Whole Foods, I decided this time to make my own beans from dried. They're obviously a bit more labor-intensive, but worth every bit of prep.
Rinse beans. Place in 4-quart pot and cover with several inches of water. Refrigerate overnight.
Add onion, garlic, bay leaf, cinnamon stick, ancho chile, and fresh herbs to pot and additional water to cover by several inches if necessary.
Bring pot to boil, then reduce heat to medium-low and simmer beans, uncovered, for 45 minutes or until just tender.
Add the salt and cook 20 to 30 minutes more until soft. Let cool in cooking liquid, and remove bay leaf, cinnamon, chile, and herbs. Makes 4 to 5 cups.
Drain beans in colander over bowl, reserving cooking liquid.
Heat oil (or cooking spray) in large skillet over medium heat. Add garlic and cook until soft and beginning to brown.
Add drained beans and mash ... mash ... mash with fork or other utensil. Add reserved cooking liquid in small amounts to taste until beans are desired consistency.
Add tomato paste, can of chiles, chili pepper, and cumin to beans. Combine well.
Add salt and pepper to taste.
Ingredients
Directions
Rinse beans. Place in 4-quart pot and cover with several inches of water. Refrigerate overnight.
Add onion, garlic, bay leaf, cinnamon stick, ancho chile, and fresh herbs to pot and additional water to cover by several inches if necessary.
Bring pot to boil, then reduce heat to medium-low and simmer beans, uncovered, for 45 minutes or until just tender.
Add the salt and cook 20 to 30 minutes more until soft. Let cool in cooking liquid, and remove bay leaf, cinnamon, chile, and herbs. Makes 4 to 5 cups.
Drain beans in colander over bowl, reserving cooking liquid.
Heat oil (or cooking spray) in large skillet over medium heat. Add garlic and cook until soft and beginning to brown.
Add drained beans and mash ... mash ... mash with fork or other utensil. Add reserved cooking liquid in small amounts to taste until beans are desired consistency.
Add tomato paste, can of chiles, chili pepper, and cumin to beans. Combine well.
Add salt and pepper to taste.
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