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La Belle Cuisine - More Side Dish Recipes

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Black Bean Refritos (McIlhenny Company)

"The preparation of good food is merely another expression of art,
one of the joys of civilized living…"

~ Dione Lucas

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La Belle Cuisine


Black Bean Refritos

The White Dog Cafe Cookbook:
Recipes and Tales of Adventure from
Philadelphia's Revolutionary Restaurant

by Judy Wicks and Kevin von Klause, 1998, Running Press

(Makes 4 cups)

 “These spicy, smoky beans are perfect on nachos, over a bowl of
Lemon-Garlic Rice, and, of course, on our Huevos Chihuahua.”

 2 cups (1 pound) dried black beans,
picked over for stones and rinsed well
2 tablespoons olive oil
1 cup thinly sliced white onions
4 garlic cloves, minced
1 tablespoon New Mexican chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
1/2 teaspoon minced chipotle pepper
2 teaspoons salt

1. Place the beans in a large pot and add water to cover by at least 2 inches. Bring to a boil over high heat. Reduce the heat and simmer uncovered until
the beans are very soft, about 1 hour. (Add water as needed to keep the
beans submerged.) Skim off any foam that rises to the surface. When the
beans are soft, pour off most of the cooking water leaving enough to just
cover the beans.
2. In a sauté pan set over medium heat, heat the oil until it ripples. Add the onions and cook until soft and starting to brown, about 10 minutes. Add the garlic, chili powder, cumin, oregano, and chipotle pepper; cook until lightly toasted, about 1 minute.

3. Combine the beans and their liquid and the onion mixture in a food pro- cessor. Pulse a few times to form a chunky purée. Season with the salt.
Serve immediately, or let cool to room temperature, cover, and refrigerate
for up to 4 days. Reheat before serving.

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