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.
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.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{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.
The Technique
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.
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.
No. 2
Stir in the broth, the beans & the vinegar. Bring the mixture to a boil.
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.
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.
The Tune
“Ninety-Nine And A Half” Wilson Pickett
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