Refried Black Beans
Dietitian Jill gives you her own Refried Black Beans made from scratch ... a unique take on an age-old Mexican recipe updated.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.healyourhealthnow.com.
Cooking tools:
- Pot
- Refrigerator
- Colander
- Mixing bowl
- Skillet
- Stove
- Fork
- Wooden spoon
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Spoon
- Kitchen towel
Ingredients
- 1 lb black beans
- 1 garlic clove, peeled
- 1 bay leaf
- ½ cinnamon stick
- 1 dried ancho chile
- handful fresh herbs (i.e. cilantro or oregano) tied with twine
- 1 tbsp coarse salt
- 1 tbsp olive or coconut oil (omit if using non-stick or use cooking spray)
- 1 or 2 cloves garlic, minced
- 4 cups cooked black beans (from previous recipe)
- bean cooking water, reserved
- 6 oz can tomato paste (or 3 Tbsp. paste concentrate) or to taste
- 4 oz can mild Ortega chiles
- 1 tsp cumin, or to taste
- 2 tsp mild New Mexico ground chili pepper (or whatever heat you desire)
- 1 tsp salt
- ½ tsp freshly ground black pepper
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