Frijoles Refritos Con Chipotle-Refried Chipotle Black Beans

Submitted by Chef #928625

"My favorite way to make refried beans.Especially good for vegetarians-you get the good,smoky flavor without lard,a nice kick from the chipotles too,and a dish that's still authentic.The epazote is classic.It's used all over Mexico in bean dishes(it's said to be a digestive aid) .Epazote does have a pungent flavor and aroma that's a bit of an acquired taste,so if you don't like it,or it's unavailable where you live,cilantro makes a fine substitute.Use the lesser amount of chipotles for a milder dish-they can be surprisingly spicy-I like to use a lot.Btw;for best results,use homemade beans.This serves 4 as a side dish;I like to eat this for lunch as my protein,in which case it makes 2 large servings."

 

• Ready In: 15mins
• Ingredients: 12
• Yields: 2 cups
• Serves: 4

ingredients

• 2 cups cooked black beans
• 2 tablespoons olive oil
• 1⁄2 large white onion
• 4 garlic cloves, crushed and peeled
• 1 1⁄2 teaspoons cumin seeds, crushed
• 1 teaspoon Mexican oregano, dried
• 1 tablespoon fresh epazote or 1 tablespoon cilantro
• 2 -4 chipotle chiles in adobo (canned chipotles)
• 1⁄2 tablespoon adobo sauce (from the can)
• 1⁄4 cup water or 1/4 cup broth from the beans
• fresh ground black pepper, to taste
• salt, to taste

directions

1. Prep:chop the onion finely,mince the garlic,finely mince epazote or cilantro,chop chipotles ,and run your knife back over them until they are chopped to a paste with a few bits and pieces left.
2. Heat a skillet over medium high heat and add the oil.When hot,add the onions and fry,stirring occasionly ,until soft;add garlic and cook until the onion is slightly browned about 2 more minutes.Add cumin seeds and oregano,crumbling them with your fingers.After a few seconds add epazote,beans,and chipotles.
3. Cook until the beans are completely heated through;you may need to add up to 1/4 cup of liquid to keep from burning(ideally use the cooking liquid from the beans,but water will do in a pinch)Mash the beans to a paste with a potato masher or heavy fork.Add adobo sauce.Season to taste with salt and pepper.Cook until they are as thick as you like.
4. Some good toppings(optional):sour cream or crema;minced cilantro;green onion;radishes;chipotle flavored tabasco;queso fresco;avocado slices;.