Refried black beans are one of my favorite dishes, but the traditional recipe includes a lot of fat, so after some trial and error I finally found a version that has no added fat that I really like.
Ingredients
- Large can of black beans with half of juice drained
- ½ white or yellow onion finely diced
- Chicken stalk or for a vegetarian variation vegetable stalk
- 2 tbls cumin
- 1.5 tsp Cayenne, Jalapeno, or Chipotle pepper powder
- 1 tbls dried or 2 tbls fresh minced epazote (optional)
- 1 tbls coriander
- salt
- black pepper
Instructions
- Heat pan on medium high heat for 3 – 4 minutes or until hot enough that drops of water evaporates on impact
- Add chicken stalk to cover bottom of pan
- Add diced onion and cook until translucent, approximately 5 – 7 minutes, stirring frequently
- Add beans and juice and cook for 2 – 3 minutes, stirring once every minute
- Add cumin, pepper powder, epazote, and coriander and stir until well mixed
- Mash beans until about half of the beans are mashed. A hand potato masher works great for this.
- Cook for about 5 minutes stirring occasionally
- Mash beans a second until desired ratio of beans to paste reached
- Lower hear to medium and cook until liquid evaporates or desired consistency is reached, stirring frequently so the bottom of the bean paste does not burn. Use small amounts of stalk to control consistency as needed.
- Salt and Pepper to taste