I don’t think of this as a side really. Refried black beans are more like a staple. You should learn to cook it just like rice, noodles, and mashed potatoes. Basically delicious stuff that you put on the side of other stuff that makes everything more delicious.
bag of black beans
8 cloves of garlic
Optional: 1 jalapeño
~5 Bay leaves or avocado leaves
Active time: 30 minutes. Inactive time… a lot. Read the recipe first!
To start you need to buy some black beans.
Add cold water so that the water line is 2 inches above the beans. Refrigerate for 3 hours to overnight.
The beans expand, so when I took it out, the water was purple, and the beans were much closer to the top of the water.
Chop onions and garlic coarsely. Sautee in about a tablespoon of oil until softened (5-10 minutes)
Add the beans with the bean water and stir.
Bring to a boil and simmer for about 1 hour.
Add jalapeño with a slit cut lengthwise (I leave the stalk in tact so it’s easier to fish out, and the seeds don’t make everything too spicy), a couple teaspoons of salt, dash of cayenne, and bay leaves.
Simmer for another 45 minutes. Fish out the jalapeño and bay leaves.
I like to season with salt, pepper here. I under-season so that I can refine it after the refrying part.
Ladle some bean/soup/onions/etc into a mixer. DO NOT blend the bay/avocado leaves or jalapeño.
Heat some oil in a pan, and pour the puree in.
This is the refrying part! The point is to tighten up the goop so that it’s thick and roasted.
I like to finish seasoning here because it’s closer to the final texture.
This is what it looks like when it is fully cooked. The beans thicken quickly. This was after about 3 minutes.
I had it with some grilled fish and rice. The next day we had tacos!