Cooking Classics: Refried Black Beans

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Cooking Classics

The Technique

Refried Black Beans

Refried beans are a quintessential authentic Mexican food dish that may be prepared a number of ways. Although they are generally made with pinto beans, black beans offer a wonderful variation. Chili & cumin season this version beautifully along with a bit of chopped onion while red wine vinegar lends a balance to them however fresh lime juice would taste equally delicious. Serve the beans as a side dish with beef enchiladas or chicken tostadas or use them as a component for other recipes. Learn how to make Refried Black Beans in your very own kitchen.

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Refried Black Beans

makes about 1 1/2 cups

1 Tbsp vegetable oil
1/2 small sweet onion, diced
1/2 tsp ground chili powder
1/4 tsp ground cumin
1 garlic clove, pressed
Kosher salt & freshly ground black pepper
1 cup chicken broth
2 {15.25-oz} cans black beans, rinsed & drained
1/2 Tbsp red wine vinegar
Garnish: Crumbled queso fresco

Heat the oil in a 2-quart saucepan over Medium heat. Add the onion & cook, stirring occasionally until tender, about 2 minutes. Stir in the chili powder & the cumin, then add the garlic & cook 30 seconds. Stir in the broth, the beans & the vinegar. Bring the mixture to a boil. Mash the beans using the back of a fork as they come up to heat. Reduce the beans to Medium-Low & simmer 8 to 10 minutes, stirring occasionally, until the liquid reduces to 1/4 the original amount. The beans should have a creamy consistency & will thicken further after cooking. Remove from the heat. Transfer to a serving bowl. Garnish, if desired. 

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{testing notes}

How To Make Refried Black Beans

Refried Black Beans may be prepared with with either dried or canned beans. There are more steps involved when using dried so allow for enough time in advance in order to account for the change. When canned beans are used, they are ready in approximately 10 minutes. Top them with queso fresco, minced fresh hot peppers & cilantro for additional flavor, if desired.

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A few pieces of equipment will be necessary in order to complete the task. Read through the recipe before beginning. Here’s what you should know.

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No. 1

 Heat the oil in a 2-quart saucepan over Medium heat. Add the onion & cook, stirring occasionally until tender, about 2 minutes. Stir in the chili powder & the cumin, then add the garlic & cook 30 seconds. 

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No. 2

 Stir in the broth, the beans & the vinegar. Bring the mixture to a boil. 

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No. 3

Mash the beans using the back of a fork as they come up to heat. Reduce the beans to Medium-Low & simmer 8 to 10 minutes, stirring occasionally, until the liquid reduces to 1/4 the original amount.  

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No. 4

The beans should have a creamy consistency & will thicken further after cooking. Remove from the heat. Transfer to a serving bowl. Garnish, if desired.    

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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