Refried Black Beans (Frijoles negros refritos) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Another fantastic substitute for soupy beans, these pack a punch, which is just the thing for tortas. The chile powder should be reduced by half if serving these beans as a side dish. Ingredients:
2 tablespoons olive or vegetable oil |
1/3 cup finely chopped white onion |
1 (15 1/2-ounce) can black beans, including liquid |
1 medium garlic clove, pressed or finely grated |
1/2 teaspoon árbol chile powder or cayenne pepper |
Directions:
1. 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.
2. 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.
3. MAKE AHEAD: They keep in the fridge for up to five days.
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