Refried Black Beans

2010
03.28

IMG_5946

While making refried beans, though pinto is more popular, I usually use Black beans. Some one once told me they were healthier. I never bothered to confirm it though. So, don’t pound on me with info. I use it because that’s just stuck in my head and of course because I love the taste.

Ingredients

2 cloves of garlic chopped fine
1/2 tablespoon extra virgin olive oil
1 (19-oz) can of black beans
1/2 cup chicken stock or vegetable stock
1/4 cup chopped fresh cilantro
salt to taste
chipotle pepper to taste
big pinch of cumin (optional)
1-2 tbsp of lime juice
1/4 cup sour cream (optional)
shredded cheddar cheese for garnish

Directions

  • Heat oil on medium heat.
  • Add garlic and sauté for a minute until fragrant.
  • Add beans and chicken stock and mash with the back of a large spoon to make a coarse purée.
  • Add cumin , salt and pepper. Continue to cook, stirring occasionally, until mixture is hot.
  • Stir in sour cream.
  • Stir in more stock to thin to a creamy consistency.
  • Serve hot, garnished with cilantro and cheese.
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