Light Refried Black Beans
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.
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DIRECTIONS
- 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.
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