Refried Black Beans

Ingredients

• 1 pound dry black beans
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon ground cumin
• 1/2 large white onion, chopped
• 1 garlic clove, minced
• 2 teaspoons salt
• 1/2 cup chopped fresh cilantro
• 1 teaspoon chipotle chili powder
• 1 teaspoon chili powder
• Green onion
• Cilantro
• Crumbled cotija or queso fresco cheese
• Tortilla chips or corn tortillas

Directions

1. Put the dry black beans in a bowl, then add enough water so they are covered by 2 inches. Leave them to soak overnight. If you need the faster route, set the dry beans in a large bowl, cover them with boiling water by at least 1 inch, and let them stand for 1 hour. If the beans are older or may be difficult to soften, especially if they have been stored somewhere hot or humid, stir salt into the soaking water, using 1 1/2 teaspoons of salt for 2 quarts of water, to help them cook more tender later.
2. Warm 1 tablespoon of olive oil over medium high heat in a large, heavy-bottomed pot, using the same pot you’ll cook the beans in. Stir in the cumin. When it begins to sputter and smell toasty, add the chopped onion and cook for about 5 minutes, until it turns translucent. Add the minced garlic and cook for 1 minute longer.
3. After soaking, the beans should look noticeably plumper. Pour off the soaking water. Add the drained beans to the onion mixture, then pour in 2 quarts of water. Bring everything to a simmer, set the lid slightly askew, and reduce the heat enough to keep a gentle simmer going. Cook for 2 hours.
4. When the beans have cooked for 2 hours, stir in 2 teaspoons of salt. If you used salted soaking water in the first step, taste before adding more, and add only about 1 teaspoon if the beans need it. Stir in 1/2 cup chopped fresh cilantro. Continue cooking, uncovered, for another 30 minutes, or until the beans are tender.
5. In a large frying pan, warm 2 Tbsp of olive oil over medium high heat. Add the chipotle powder, chili powder, and cumin. When the spices start to sizzle, stir in the chopped white onion and cook until it looks translucent. Add the garlic and cook for 1 minute more.
6. Spoon the cooked black beans, along with their cooking liquid, into the frying pan. Mash them right in the pan with a potato masher, then cook for another 3 to 4 minutes. If the beans seem thinner than you want, keep cooking them down; if they turn too thick or dry, loosen them with more water. Taste and adjust the seasoning.
7. Finish the beans with green onion, cilantro, and cotija or queso fresco scattered over the top. Offer them with tortilla chips, corn tortillas, or flour tortillas, choosing corn tortillas if you need the meal to be gluten-free. They also work tucked into tacos or burritos, set out as a dip, or served alongside steak.