Bean

Refried Black Beans

by:
December 30, 2009
1 Rating
Author Notes

Here in the Southwest we eat a LOT of beans of all sorts - as a side dish, main dish, dip, breakfast lunch or dinner, stuffing for a tamale or empanada, BBQ, south of the border - you get the idea. Think Bubba and his shrimp in Forrest Gump. These beans are a great dip or side, or a starting place for .. (see above) —aargersi

  • Serves 4-6
Ingredients
  • Beans - part 1
  • 1 cup dry black beans
  • 1 dry ancho chili
  • 3 tablespoons cumin
  • 1 tablespoon salt
  • 1 tablespoon olive oil
  • Beans - part 2
  • 2 tablespoons olive oil
  • 1/2 medium yellow onion
  • 2 cloves garlic
  • 2 tablespoons chopped fresh oregano
  • 2 tablespoons chopped fresh cilantro, plus more for serving
  • juice from 1 lime
  • queso fresco
  • corn tortillas
  • olive oil non - stick spray
  • chili lime salt or cumin and kosher salt
In This Recipe
Directions
  1. Beans - part 1
  2. soak the beans for 6-8 hours (or overnight - extra time won't hurt them) with 2 tbs cumin
  3. remove the stem and seeds from the chili and coarsly chop it
  4. drain the water from the beans and put all of the ingredients in a pot, cover with water and simmer until very soft. ** NOTE - I got a pressure cooker for Christmas and it cooked my beans in SEVEN, yes SEVEN minutes. Get a pressure cooker is my advice. ** NOTE 2 - if you haven't the time or patience to cook dry beans, just simmer 3 cups of canned beans with the above ingredients for a few minutes, using only 1 tbs cumin, and proceed.
  1. Beans - part 2
  2. heat olive oil to medium and saute onions til they sweat. add the garlic and saute a couple more minutes.
  3. add the black beans and oregano. Saute for 2-3 more minutes.
  4. turn off the heat. Add the cilantro and lime. Using a potato masher or big fork, mash the beans to a coarse texture (you want them to retain some "beaniness").
  5. serve with crumbled queso fresco, cilantro, and chili lime chips (see below) . A good Mexican beer is highly recommended.
  6. CHILI LIME CHIPS: heat the oven to 400. Spray a sheet with non-stick spray. Cut the tortillas into quarters and lay them on the sheet (the number depends on how many chips you want), spray them again with non-stick. Sprinkle them with chili lime salt (see my TRIO OF CITRUS SALTS recipe) OR salt and cumin. Bake until golden and crunchy.
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I work in databases by day, but creativity is my outlet. Food - imagining it, making it, sharing it. And art, I come from a family of artists and have been collaging in my garage studio. You can see my work on Etsy in my shop AbbiesGarage https://www.etsy.com/shop/AbbiesGarage?ref=search_shop_redirect