Prep 10 mins
Cook 5 mins
Refried beans are typically made from pinto beans, but black beans work well, too. Add a dab of sour cream if you crave a little richness. Recipe courtesy of Gourmet Magazine.
- 2 cloves garlic, minced
- 1⁄2 tablespoon corn oil
- 1 (19 ounce) can black beans, including liquid
- 1⁄2-1 cup water
- 1⁄4 cup chopped fresh cilantro
- Cook garlic in oil in a skillet over moderate heat, stirring, until fragrant, about 1 minute.
- Add beans with their liquid and mash with a potato masher or the back of a large spoon to make a coarse purée.
- Continue to cook, stirring occasionally, until mixture is hot.
- Stir in enough of water to thin to a creamy consistency.
- Add pepper to taste.
- Serve warm, sprinkled with cilantro.
- (Beans can be made 1 day ahead and chilled, covered. Reheat, adding water if necessary.) Makes 4 servings.
I have just recently 'come around' to the world of beans, and seem to have a particular affinity for the darker sorts. This, then, is my first foray into the world of refried beans. These very nicely picked up the notes of garlic... I admit I also added a pinch of chile peppers to this. Very good, simple flavour, and nicely enhanced by the fresh cilantro. I actually ate this on a small tortilla shell with lettuce, onions & tomatoes as a very tasty light dinner. Thanks Bev I know I will be making this one again!
So much better than the canned stuff! Added a little cumin and onion powder. Delicious!
YUM! We did not need to add water, our can must have had a fair amount of liquid in it. I was also making Pico De Gallo and was low on cilantro so I just chopped up a little green onion in it and it was great! This will be one of my go-to recipes.