Light Refried Black Beans

Submitted by Bev I Am

"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."

 

• Ready In: 15mins
• Ingredients: 5
• Serves: 4

ingredients

• 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

directions

1. Cook garlic in oil in a skillet over moderate heat, stirring, until fragrant, about 1 minute.
2. Add beans with their liquid and mash with a potato masher or the back of a large spoon to make a coarse purée.
3. Continue to cook, stirring occasionally, until mixture is hot.
4. Stir in enough of water to thin to a creamy consistency.
5. Add pepper to taste.
6. Serve warm, sprinkled with cilantro.
7. (Beans can be made 1 day ahead and chilled, covered. Reheat, adding water if necessary.) Makes 4 servings.

Reviews

[skat5762]

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!

 

[Katanashrp]

Fantastic. This was my first time making these and it was delicious. I used one can of black beans and one can of pinto beans and I also added half of small jalapeno without seeds. It was my my favorite part of a meal consisting of four items. Couldn't even tell it was the "light" version because it tasted so good. Thank you.

 

[Andi Longmeadow Farm]

These are stupendous! I made these with some great enchiladas ~ and these were the highlight of the dinner. Very easy, so good, and so full of flavor. The only change was I used dry beans which I had made the night before, so I used some homemade chicken broth in place of the liquid that came in the can. How great are these? So great, you will want to dance around the house and do the cha/cha. Enjoy!

 

[thedixongang]

So much better than the canned stuff! Added a little cumin and onion powder. Delicious!

 

[Bergy]

Easy recipe-I didn't even use any oil - I just cooked them fairly long & slow on low heat. I did add some extra cilantro mixed into the beans as well as sprinkling on top. Served these beans in tostados. Thanks Bev for another winner. Made again 15 May 2010 Enjoyed them just as muchas the first time. The beans had a lot of liquid in the can so I didn't add any water. (I like them quite thick and still chunky). Thanks again Bev for sharing a Saturday night dinner.