REFRIED BLACK BEANS DELUX
Refried beans are traditionally made with lard, but I prefer a healthier version using a good olive oil. This is a nutritious side dish for so many recipes. Slather some refrieds on a warm corn tortilla with a bit of Cotija cheese and salsa for a heavenly treat. If you are short on time canned beans will work, but fresh cooked is best for flavor and texture.
Yield about 4 cups
1 lb. cooked black beans4 lg. garlic cloves, sliced2 Mediterranean bay leaves1 tsp. sea salt3 Tbsp. extra virgin olive oil1 white onion, chopped1 Tbsp. apple cider vinegar1 tsp. white pepper, freshly ground3/4 tsp. cumin powder, (pan roasted seed & fresh ground preferred)1 tsp. Mexican oregano leaves, rubbed3/4 cup sour creamGarnish:Cotija cheese, gratedScallions, sliced thinTortilla chips. 1. In the morning, rinse the beans remove any small debris: place them in a pot and cover them with at least 1 inch of water and let them soak for the day. Since they may have expanded a bit you can add more water to cover them well. 2. Add garlic and bay leaves; bring the pot to a boil in their soaking water for 10 minutes. Lower heat and cover; simmer until the beans are very tender, about 1 1/2 hours. Check occasionally, stir and add some very hot water if needed. Once beans are cooked, stir in salt and if needed, cook for another 5–10 minutes.3. Strain the bean’s pot liquor into a bowl and reserve it. Discard the bay leaves, transfer beans to a blender and add a cup of the pot liquor; pulse the beans to a coarse texture and set aside.4. Heat oil to medium in a large skillet and sauté onion until translucent. Add the beans, stir and fry until they have reached a smooth consistency. Stir in vinegar, pepper, cumin, oregano until evenly mixed. If needed add more pot liquor. When finished, stir in the sour cream until evenly mixed. Taste test and adjust flavor to taste.Serve garnished with some grated Cotija cheese, scallions, a dash of hot sauce and a few tortilla chips. © 2020 Larry Noggle www.peppahead.com
Yield about 4 cups
1 lb. cooked black beans4 lg. garlic cloves, sliced2 Mediterranean bay leaves1 tsp. sea salt3 Tbsp. extra virgin olive oil1 white onion, chopped1 Tbsp. apple cider vinegar1 tsp. white pepper, freshly ground3/4 tsp. cumin powder, (pan roasted seed & fresh ground preferred)1 tsp. Mexican oregano leaves, rubbed3/4 cup sour creamGarnish:Cotija cheese, gratedScallions, sliced thinTortilla chips. 1. In the morning, rinse the beans remove any small debris: place them in a pot and cover them with at least 1 inch of water and let them soak for the day. Since they may have expanded a bit you can add more water to cover them well. 2. Add garlic and bay leaves; bring the pot to a boil in their soaking water for 10 minutes. Lower heat and cover; simmer until the beans are very tender, about 1 1/2 hours. Check occasionally, stir and add some very hot water if needed. Once beans are cooked, stir in salt and if needed, cook for another 5–10 minutes.3. Strain the bean’s pot liquor into a bowl and reserve it. Discard the bay leaves, transfer beans to a blender and add a cup of the pot liquor; pulse the beans to a coarse texture and set aside.4. Heat oil to medium in a large skillet and sauté onion until translucent. Add the beans, stir and fry until they have reached a smooth consistency. Stir in vinegar, pepper, cumin, oregano until evenly mixed. If needed add more pot liquor. When finished, stir in the sour cream until evenly mixed. Taste test and adjust flavor to taste.Serve garnished with some grated Cotija cheese, scallions, a dash of hot sauce and a few tortilla chips. © 2020 Larry Noggle www.peppahead.com