Refried Black Beans
Serves: 6
Leola Gaylord
1 January 1970
Based on User reviews:
54
Spice
57
Sweetness
49
Sourness
39
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
4 cups
Black Bean (dry)1 tbsp
Cooking Oil1 cup
Onion (diced)2 cloves
Garlic (minced)1 cup
Chopped Green Chile1.5 tbsps
Chili Powder1 tsp
Ground Cumin170 g
Tomato Paste (can)1 cup
Chicken Broth1 tbsp
Cider VinegarDirections:
1
Place black beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight
2
Drain
3
Place beans in a pot and add enough water to cover; bring to a boil
4
Reduce heat to medium-low and simmer beans until very tender, about 1 hour
5
Heat oil in a skillet over medium; cook and stir onion and garlic until onion is soft and translucent, about 10 minutes
6
Add black beans, green chiles, chili powder, and cumin; cook and stir until flavors blend, about 5 minutes
7
Blend black bean mixture in a food processor until smooth
8
Add tomato paste, chicken broth, vinegar, and salt; blend until desired consistency is reached
9
Return beans to pot and cook until heated through, about 5 minutes more