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Quick Refried Black Beans |
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Serves: 6 Print this Recipe(Frijoles Refritos Pronto) Category: Bean Dishes Convenient canned black beans are used in this recipe to make refried beans when there is no time to start from scratch. 3 tablespoons corn oil 1/2 medium onion, chopped 2 cloves garlic (medium), finely chopped 1 teaspoon ground cumin 1 teaspoon dried oregano (Mexican variety preferred), crumbled 1/8 teaspoon hot crushed red pepper 1 cup canned ready-cut tomatoes, with the juices 2 (15-ounce) cans black beans, drained, but not rinsed 1. In a medium skillet, heat 1 tablespoon of the oil over medium high heat, and cook the onion and garlic, stirring, until the onion softens, about 3 minutes. Stir in the cumin, oregano, red pepper, tomatoes, and beans. Transfer the mixture to a food processor and pulse 8 to 10 times to make a coarse purée. 2. In a large skillet, heat the remaining 2 tablespoons of oil over medium heat. Add the bean mixture and bring to a boil, stirring constantly. Turn the heat to low and cook, uncovered, stirring frequently, 6 to 8 minutes, or until the liquids have reduced and the beans are thick enough to hold a mounded shape on a wooden spoon. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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