Refried Black Beans

I'm sure you saw the title of this post and the first thing that popped into your head was a cylindrical blob of beans plopped out from a tin can. These refried beans, however, are nothing at all like the ones from a can. They actually have flavor rather than being loaded with so much salt that that's all you taste. They're so easy to make and if you already have a batch of cooked up beans they're even quicker.

Whenever I soak and cook my beans I always make a lot more than I plan on using. That way I don't have to do it again so soon which saves energy too. I'll either place the rest into the freezer to defrost another day or I'll whip up a big batch of refried beans. For some reason I know they'll get eaten a whole lot sooner in this form by my husband, then if they're sitting there as is. They make a great addition to burritos or just as a main protein side dish to any meal.

You can easily substitute the black beans for pinto if you want lighter beans with a slightly different flavor. Below is a basic recipe, but you can easily customize your beans, making them spicier with a pinch of cayenne pepper or adding in some cumin and topping with cilantro. The beans will seem soupy when you add in the water, but they quickly thicken up when cooking and even more so if they have a chance to sit.

Refried Black Beans
adapted from The Joy of Cooking
makes about 5 cups

2 tablespoons oil, ghee, or butter
1 medium onion, finely chopped
4 garlic cloves, minced
4 cups cooked black beans
3/4 - 1 cup reserved bean cooking liquid or water
salt to taste

Heat the oil in a large saucepan over medium-high heat. Add the chopped onion and cook, stirring often, until a deep golden brown, about 10 minutes. Add the garlic and cook for another minute, stirring.

Add to the saucepan half the beans. I like to use a handheld blender to puree the beans, if you don't have one you can either first run the beans through a high speed blender or food processor or just mash them with a potato masher, then add then to the onion.

Add in the rest of the beans and the reserved water, starting with 3/4 cup and adding more depending on how you like your beans. Stir everything and let cook for about 10 - 15 minutes, the water will absorb so don't worry if the beans seem soupy. Season with salt and serve warm.