Refried beans are the ultimate comfort food and they are great as an appetizer with chips or to accompany almost any meal. I serve them as a side dish with my Tacos, Taquitos, Tostadas, Enchiladas, quesadillas and even with my Chanukkah Latkes! Just a plain taco of these refried beans in a hot corn tortilla is incredible. My recipe is straightforward..too many ingredients and spices interfere with the pure delicious flavor of the beans.
- 1 lb. package dry black beans
- 1 onion quartered
- 2 large garlic cloves whole
- 1 teaspoon salt
- 1/4 – 1/3 cup canola oil
- 2 onions chopped
Inspect the beans for any small stones or other particles and remove. Place the beans in a strainer and rinse thoroughly with cool water, and then pour them into a bowl and let them soak for 2 hours.
Pour the beans into a pot, add the quartered onion and garlic cloves and cover with water. Bring the beans to a boil, then lower to a medium high heat, and allow them to simmer rapidly for about one hour or until they are softened. It is IMPORTANT that you add water every so often until the beans are cooked. You want to end up with plenty of bean broth. When the beans are very tender and edible add salt, stir, and allow to simmer 10 more minutes.
Place canola oil in a large frying pan and heat well. Add the chopped onions and stirring them constantly allow them to become a very deep golden brown, (almost, but not burnt)
Using a slotted spoon add the beans to the onions and begin mashing them with a masher, then slowly add the bean broth constantly mixing it in, while at the same time mashing the beans. The broth will evaporate and as it does add more broth. It is up to you how dry you want your beans. When I am serving them as an appetizer with chips, I allow the broth to evaporate to the point where they become almost a paste. If I am serving them as a side dish I leave them a bit moist. If you find that the beans need more salt add it at this point.
Try out this recipe and let me know how it goes.