Do you love refried beans? Try chilled black beans! Start with canned black beans or dried beans, then roast and mash them with savory spices. This will be your new favorite bean curd recipe.
So, when it’s finally your turn to order at the taqueria and the nice lady behind the counter asks, “What kind of beans?” (to go with your burrito, taco, carnitas platter, etc.) and you look what say your choice of pinto beans or black beans, chilled or whole?
It’s always a struggle for me. Got to. Do. High. My. Understanding. You all look so appealing.
Whole Black Beans or Refried?
And then there’s the “whole” or “renewed” question that needs to be answered. Of course, if the beans are for a burrito, I want them chilled. They stick to the tortilla better and don’t squirt out when I eat the beast. (Burritos around here tend to be on the hefty side.)
Refried doesn’t mean fried twice
I usually want them fried, which by the way isn’t really “re” fried, just fried and mashed, with more oil and seasoning after the beans are first boiled in water.
Here’s our recipe for chilled black beans frijoles negros refritosa Mexican and Southwestern staple.
Think of it as a base. Feel free to add some jalapeños, more chili or chipotle. You can garnish with cilantro, spring onions, cotija or queso fresco, or simply serve naked.
Once prepared, the beans will keep in the fridge for several days. Use them as a dip, as a spread on tortillas for tacos or burritos, or as an accompaniment to steak and salsa.
Refried black beans
This recipe has instructions for making fresh beans, starting with dry beans that need to be cooked first. You can also start with three 15-ounce cans of whole black beans. In this case, skip to step 5, rinse and drain the beans and add them to the pan with a little water in step 6.
ingredients
To cook the dry beans:
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1 lb dry black beans
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1 tablespoon Extra virgin olive oil
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1/2 teaspoon ground cumin
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1/2 big White Onionchopped (about 1 1/2 cups)
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1 clove garlicchopped
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2 teaspoon Salt
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1/2 Cup chopped fresh coriander (leaves and tender stems)
To fry and serve the beans:
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1 teaspoon Chipotle Chili Powder
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1 teaspoon chili powder
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1/2 teaspoon ground cumin
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1/2 big White Onionchopped (about 1 1/2 cups)
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1 garlic clove, chopped
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Green Onion
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coriander
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Crumbled Cotija or Queso Fresco Cheese (omit for vegan version)
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Tortilla chips or corn tortillas
method
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Soaking Dry Beans:
Place dry black beans in a bowl and add enough water to cover the beans two inches. Let sit overnight.
Alternatively, if you don’t have time to soak the beans overnight, place the dry beans in a large bowl and pour boiling water over the beans, cover the beans with at least an inch of water, and let sit for an hour.
Note that if your dry beans are a little old, or if you have reason to believe they will be difficult to cook (beans stored in hot or humid climates can become tough), you can add some salt to the water (1 1/2 teaspoons salt 2 liters water) which at this stage will help soften the beans during later cooking.
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Sauté cumin, onion, garlic:
Heat 1 tablespoon olive oil in a large, heavy-bottomed saucepan (the saucepan you will be cooking the beans in) over medium-high heat.
Add cumin. Once the cumin is sizzling, add the chopped onion. Cook until translucent, about 5 minutes. Add the chopped garlic and cook for another minute.
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Add the drained beans and water, simmer for 2 hours:
Once the beans are soaked, they should have expanded noticeably. Pour off the soaking liquid.
Add the drained beans and 2 liters of water to the onions. Bring to a boil. Partially cover the pot and reduce the heat to maintain a simmer. Simmer for 2 hours.
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Add salt and coriander, cook for another 30 minutes:
After the beans have cooked 2 hours, add 2 teaspoons of salt (if you salted the soaking water in step 1, taste first and add just a teaspoon or so more salt if you feel you need it).
Add 1/2 cup chopped fresh cilantro. Cook uncovered for another half hour or until the beans are tender.
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Sauté the spices, then add the onions and cook:
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chipotle powder, chili powder, and cumin.
Once the spices are sizzling, add the chopped white onion and cook until translucent.
Add the garlic and cook a minute more.
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Add beans, then puree:
Add the cooked black beans (and liquid from the pot) to the pan. Use a potato masher to mash the beans in the pan. Let them cook 3 to 4 minutes longer.
If the beans are a little soupy to your liking, just let them cook longer. If too thick or dry, add more water. Adjust the spices to taste.
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Surcharge:
Garnish with chopped spring onions, fresh cilantro, and crumbled cotija or queso fresco cheese.
Serve with tortilla chips or corn or flour tortillas (corn if you’re gluten-free). Great in tacos or burritos, as a dip, or as an accompaniment to steak.
| nutritional information (per serving) | |
|---|---|
| 294 | calories |
| 4g | Fat |
| 50g | carbohydrates |
| 17g | protein |
