This refried black beans recipe is easy and better than canned!
Ingredients
- dry black beans: 4 cups
- cooking oil: 1 Tbsp
- onion: 1 cup (diced)
- garlic: 2 clove (minced)
- green Chilis: 1 cup (chopped)
- ½ tablespoons chili powder: 1 piece
- ground cumin: 1 tsp
- tomato paste: 1 can (6 ounce can)
- chicken broth: 0.25 cup
- cider vinegar: 1 Tbsp
- salt: (to taste)
Metric Conversion
Stages of cooking
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Place black beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain.
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Place beans in a pot and add enough water to cover; bring to a boil. Reduce heat to medium-low and simmer beans until very tender, about 1 hour.
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Heat oil in a skillet over medium; cook and stir onion and garlic until onion is soft and translucent, about 10 minutes. Add black beans, green chiles, chili powder, and cumin; cook and stir until flavors blend, about 5 minutes.
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Blend black bean mixture in a food processor until smooth. Add tomato paste, chicken broth, vinegar, and salt; blend until desired consistency is reached. Return beans to pot and cook until heated through, about 5 minutes more.
