For me, it’s always a struggle. Must. Make. Up. My. Mind. They all look so appealing. I was raised on refried pinto beans, which mom still makes at home at least once a week. But black beans? They’re so good! There’s something about them, almost a smoky quality.
Whole Black Beans or Refried?
And then there’s the “whole” or “refried” question to be answered. If the beans are for a burrito, then naturally I’ll want them refried. They’ll stick to the tortilla better and won’t spill out as I eat the beast. (Burritos around here tend to be on the hefty side.)
Refried Doesn’t Mean Fried Twice
Actually, usually I’ll want them refried, which by the way, isn’t really “re” fried, but just fried and smashed, with more oil and seasonings, after the beans are first cooked in water. Here is our recipe for refried black beans, or frijoles negros refritos, a Mexican and Southwestern staple. Consider it a base. You could easily add some jalapeños to it, more chili or chipotle. You can garnish with cilantro, green onions, cotija or queso fresco, or just serve naked. Once made, the beans will last several days in the refrigerator. Use them as a dip, to spread on tortillas for tacos or burritos, or as a side with steak and salsa.
1 pound dry black beans 1 tablespoon extra virgin olive oil 1/2 teaspoon ground cumin 1/2 large white onion, chopped (about 1 1/2 cups) 1 clove garlic, minced 2 teaspoons salt 1/2 cup chopped fresh cilantro (leaves and tender stems)
For refrying and serving the beans:
1 teaspoon chipotle chili powder 1 teaspoon chili powder 1/2 teaspoon ground cumin 1/2 large white onion, chopped (about 1 1/2 cups) 1 garlic clove, minced Green onion Cilantro Crumbled cotija or queso fresco cheese (omit for vegan version) Tortilla chips or corn tortillas
Alternatively, if you don’t have time to soak the beans overnight, place the dry beans in a large bowl and pour boiling water over the beans, covering the beans with at least an inch of water, and let sit for one hour. Note, if your dry beans are a little old, or if you have reason to believe that they will be tough to cook (beans stored in hot or humid climates can get tough), you can add some salt to the water (1 1/2 teaspoons of salt 2 quarts of water) which at this stage will help the beans soften when they cook later. Add the cumin. Once the cumin is sizzling, add the chopped onion. Cook for 5 minutes or so, until translucent. Add the minced garlic and cook for a minute more. Add the drained beans and 2 quarts of water to the onions. Bring to a simmer. Partially cover the pot and lower the heat to maintain a simmer. Simmer for 2 hours. Add 1/2 cup chopped fresh cilantro. Let cook uncovered for another half hour, or until the beans are tender. Once the spices are sizzling, add the chopped white onion and cook until translucent. Add the garlic and cook a minute more. If the beans are a little soupy for your taste, just let them cook longer. If too thick or dry, add more water. Adjust seasonings to taste. Serve with tortilla chips or corn or flour tortillas (corn if you are gluten-free). Great in tacos or burritos, or for a dip, or a side with steak.
