Refried Black Beans
Black Beans are native to Mexico and a staple on the table. This is a pantry side dish to any Mexican meal, using canned black beans and a few spices. “Refried” doesn’t actually mean they are fried twice. Refried or “Refritos” is the Spanish word for well fried.
Refried Black Beans
Adding 3 TBSP of chicken stock to the beans gives it the consistency similar to canned refried pinto beans. If you prefer, add more stock for a thinner puree.
Ingredients
- 1 – 19 oz. can (540 ml) Unico Black Beans
- 2 TBSP olive oil
- ½ tsp. chili powder
- ½ tsp. cumin
- ¼ tsp. salt
- ¼ tsp. pepper
- 3 TBSP chicken stock
Instructions
- Rinse and drain beans in a sieve.
- In a medium skillet heat olive oil and the spices. When oil is hot and shimmering, add the beans.
- Sauté the beans for 3 minutes over medium heat.
- Remove about ½ cup beans from the skillet and set aside.
- Add remaining beans, spices, and chicken stock to a blender.
- Add chicken stock to the blender and puree.
- If you want to add more stock do so.
- Remove beans from the blender and place in a mixing dish. Add whole beans that were set aside and mix with a spatula to incorporate.
- Leftovers can be frozen for weeks in a tightly sealed container.
Notes
This side dish again pairs a wine or beer with the main course.