Prep 10 mins
Cook 10 mins
Got this easy recipe from Cuisine at Home June '03. Tastes fabulous and takes only 15 minutes! Very easy to halve or double to.
- 1⁄4 cup vegetable oil
- 1 large white onion, chopped
- 6 garlic cloves, minced
- 2 (15 ounce) cans black beans, drained and rinsed
- 1⁄2 cup water, may need up to 1 cup
- 1⁄2 teaspoon kosher salt
- Heat oil in a nonstick skillet over medium heat.
- Add onion and cook until golden, stirring often, about 7 minutes.
- Stir in garlic and cook 1 minute.
- Add beans and mash coarsely with a potato masher, mashing in onion and and garlic at the same time.
- Thin beans with enough water to give them a soft consistency that barely holds it shape in a spoon.
- Season with salt.
- Cover and keep warm until serving.
Really liked that this was so quick and easy, also liked how easily I could cut it in half for just the two of us. DH loved that these were not spicy hot but more like what his mother used to make. Thanks for the post.
So easy and so good! Made for Culinary Quest Summer 2014. Thanks for sharing!
This is one of my favorite side dish/sauces. I prepared this (frijoles refritos) as described, but I added 2 fresh springs savory from the garden as this make it even more delicous.<br/>Using cannad black beans it's very easy, convenient and fast especially as you don't need big quantities of this dish. <br/>Made for culinary quest 2014