Refried Black Beans

Beans - part 1

• 1 cup dry black beans
• 1 dry ancho chili
• 3 tablespoons cumin
• 1 tablespoon salt
• 1 tablespoon olive oil

1. soak the beans for 6-8 hours (or overnight - extra time won't hurt them) with 2 tbs cumin
2. remove the stem and seeds from the chili and coarsly chop it
3. 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.

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

1. heat olive oil to medium and saute onions til they sweat. add the garlic and saute a couple more minutes.
2. add the black beans and oregano. Saute for 2-3 more minutes.
3. 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").
4. serve with crumbled queso fresco, cilantro, and chili lime chips (see below) . A good Mexican beer is highly recommended.
5. 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.