September 07, 2011
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.
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.