My new Mexican Cookbook – Part 2: Refried Black Beans, Veracruz style

I decided to try this recipe at about 3pm, which is too late to soak my beans for 24 hours… 😦

Previously, I have had good luck quick-soaking black eyed peas in warm water, so I decided to try it with my black beans.

Quick Soaking Beans

Rinse and sort the beans, then add to a large pot and fill with water to about 1-1.5″ above the level of the beans.  I put the pot in a low setting on the electric stove and let it sit there for about 2 1/2 hours.  My kitchen has a gas cooktop also, but the gas is too hot even on the lowest setting.

You don’t want it to boil and may need to add water as the beans swell.    After two and a half hours, the beans were still a little firm.  Two and half hours isn’t super fast, but way better than 24!

IMG_1014Refried Black Beans

Step 1 was making Beans Cooked in a Pot (it sounds better in  Spanish Frijoles de Olla)

  • 1 lb. black beans, soaked and rinsed
  • 10 cloves garlic
  • 1onion, quartered

Bring about 3 quarts of water to a boil and add the beans, onion and garlic.  Let this simmer for 1.5 hours.  Add salt to taste after 1 hour.

When the beans are cooked, blend one cup of beans in a blender or food processor with a little of the cooking water.  Add the pureé back to the beans in the pot.  Dish number one complete.

Part 2

I made that because it is the first ingredient in this

  • Beans Cooked in a Pot
  • 3/4 c. vegetable oil
  • 1 onion, finely chopped

Heat the oil in a heavy frying pan, then add the onion, cooking until the onion is dark brown.  Add the beans a cup at a time, mashing as you add them.  I used my potato masher.

Onions, dark brown.  Check.  :)

Onions, dark brown. Check. 🙂

Beans, mashed.

Beans, mashed.

The cookbook had one more day and additional steps in there,  but I wanted dinner tonight, not next week.

I garnished with crumbled goat cheese and a squeeze of lime juice.

 

Refried beans in one long afternoon, is better than three days.  And they were flavorful.  Much better than my last attempt.  I may be getting better at this.  🙂

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About csamom

Living in Eastern Washington State for the past 15 years, I appreciate the wonderful produce we have available here. I am a working mom, with the typical active family. We have two children, a cat, a fish, and a snake.
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3 Responses to My new Mexican Cookbook – Part 2: Refried Black Beans, Veracruz style

  1. Pingback: My new Mexican Cookbook – Part 3: Rice with Seafood (and veggies, of course) | csamom

  2. I wanted to make bean soup using a leftover ham bone and totally forgot about the whole presoak thing. So I set them in my pretty purple pot to soak and went in a different direction for dinner. And then next day, when I started to make the soup, some of the beans had started to sprout! (Do I get bonus healthy points for that, or were the beans just very fresh dried ones?)

    This looks wonderful and something I could do more easily than the 2 cup of oil dish, so I’ve bookmarked it because one of my New Years Resolutions is to have more avocado in my life in 2013 and black beans go well with avocado . . .

    Thanks!

    • csamom says:

      Wow! I’ve never heard of soaking beans sprouting. I would definitely give you the extra nutrition points there. I’m not sure my family would eat them though…

      My husband and I love avocados. We buy the big bag at Costco and have no trouble eating them before they get too soft. Last weekend, my daughter was making guacamole and we kept eating the avocados out from under her. 😉

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