Refried Black Beans (Frijoles negros refritos)
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 1 1/4 cups
- 2 tablespoons olive or vegetable oil
- 1/3 cup finely chopped white onion
- 1 (15 1/2-ounce) can black beans, including liquid
- 1 medium garlic clove, pressed or finely grated
- 1/2 teaspoon ã¡rbol chile powder or cayenne pepper
- Carbohydrate 20 g(7%)
- Fat 7 g(11%)
- Fiber 8 g(32%)
- Protein 7 g(14%)
- Saturated Fat 1 g(3%)
- Sodium 162 mg(7%)
- Calories 169
Preparation Heat the oil in a medium pan over medium-high heat until it shimmers. Add the onion and cook, stirring often, until it's soft and browned at the edges, about 5 minutes. Add the beans, garlic, and chile powder. Let the beans come to a brisk simmer, then lower the heat to maintain a gentle simmer. Cook, stirring and mashing often until the beans resemble a very coarse puree and have thickened, 15 to 20 minutes. When you tip the pan, the beans should creep forward like lava. The beans will thicken a little more once they cool. Add salt to taste. Use warm or at room temperature. MAKE AHEAD:They keep in the fridge for up to five days. Reprinted with permission from Tacos, Tortas, and Tamales by Roberto Santibañez with JJ Goode, © 2012 John Wiley & Sons, Inc.
Preparation Heat the oil in a medium pan over medium-high heat until it shimmers. Add the onion and cook, stirring often, until it's soft and browned at the edges, about 5 minutes. Add the beans, garlic, and chile powder. Let the beans come to a brisk simmer, then lower the heat to maintain a gentle simmer. Cook, stirring and mashing often until the beans resemble a very coarse puree and have thickened, 15 to 20 minutes. When you tip the pan, the beans should creep forward like lava. The beans will thicken a little more once they cool. Add salt to taste. Use warm or at room temperature. MAKE AHEAD:They keep in the fridge for up to five days. Reprinted with permission from Tacos, Tortas, and Tamales by Roberto Santibañez with JJ Goode, © 2012 John Wiley & Sons, Inc.
