Hubby, being from Central America, loves beans…and not kidney beans!, but the yummy black turtle beans or Japanese Red Beans. Mmmmm. From there, turning them into refried beans is SUPER easy. This recipe, however, skips the actual soaking and boiling…this is my cheater’s version. :D Yes, yes—if you are a sucker for kidney beans, they can easily be substituted.
- 3 cans organic black beans, drained and rinsed well
- 1 cup organic chicken broth (I’ve used water with great success, too]
- 1 onion, minced
- 1/2 teaspoon salt
- 2 cloves garlic, minced (or 1 teaspoon garlic powder)
- 1 teaspoon ground cumin
- 1 jalapeño minced (I omit this…use it if you want Mexican-style beans)
- 1 tablespoon organic canola oil
- Add oil to medium saucepan (about 3 or 4 quarts) and heat to medium. Add onions [and jalapeño, if using, and salt; stir well. Place lid on pan and allow onions to sweat (release their moisture and become soft, without browning) for about 7-8 minutes. Stir as needed to prevent burning.
- Meanwhile, purée beans and broth [water] in blender (if using garlic powder, add with beans).
- After onions are softened, toss in minced garlic (omit if you used garlic powder) and cumin. Sauté for about 30 seconds. Add bean mixture. Replace lid and allow to flavors to cook together for 8-10 minutes. Stir often (should be at a simmer; adjust heat as necessary)
- Return beans to blender and re-purée until mixutre is completely emulsified and homogenous. Serve.
These keep in the fridge well…for about a week.
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