MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Refried Black Beans
 Categories: Beans, Vegetables, Herbs, Chilies
      Yield: 6 servings

MMMMM-----------------------FOR COOKING------------------------------
      1 lb Dry black beans
      1 tb Extra virgin olive oil
    1/2 ts Ground cumin
    1/2 lg White onion; chopped
      1 cl Garlic; minced
      2 ts Salt
    1/2 c  Chopped fresh cilantro;
           - leaves & tender stems

MMMMM--------------------REFRYING & SERVING--------------------------
      1 ts Chipotle chilr powder
      1 ts Chilli spice mix
    1/2 ts Ground cumin
    1/2 lg White onion; chopped
      1 cl garlic; minced
           Green onion
           Cilantro
           Crumbled cotija or queso
           - fresco cheese (omit for
           - vegan version)
           Tortilla chips or corn
           - tortillas

  SOAK DRY BEANS: Place dry black beans in a bowl and add
  enough water to cover the beans by two inches. Let sit
  overnight.

  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.

  SAUTÉ CUMIN, ONION, GARLIC: Heat a tablespoon of olive
  oil in a large thick-bottomed pot (the pot you will use
  to cook the beans) on medium high heat.

  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 DRAINED BEANS AND WATER, SIMMER 2 HOURS: Once the
  beans have soaked, they should have expanded noticeably.
  Drain the soaking liquid.

  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 SALT AND CILANTRO, COOK 30 MINUTES MORE: After the
  beans have simmered for 2 hours, add 2 teaspoons of salt
  (if you salted the soaking water in step 1, then taste
  first, and only add a teaspoon or so more of salt if you
  think it needs it).

  Add 1/2 cup chopped fresh cilantro. Let cook uncovered
  for another half hour, or until the beans are tender.

  SAUTÉ THE SPICES, THEN ADD ONIONS AND COOK: Heat 2
  tablespoons of olive oil in a large frying pan on medium
  high heat. Add the chipotle powder, chilli spice, and
  cumin.

  Once the spices are sizzling, add the chopped white
  onion and cook until translucent.

  Add the garlic and cook a minute more.

  ADD BEANS, THEN MASH: Add the cooked black beans (and
  liquid from the pot) to the frying pan. Use a potato
  masher to mash the beans in the pan. Let them cook 3 to
  4 minutes longer.

  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: Garnish with chopped green onions, fresh
  cilantro, and crumbled cotija or queso fresco cheese.

  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. 

  Recipe by Elise Bauer

  RECIPE FROM: https://www.simplyrecipes.com

  Uncle Dirty Dave's Kitchen

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