I should call these pureed black beans, because that is what they really are. The traditional way to make refried beans is to puree the beans and then heat them in lard or bacon fat. I have skipped this unnecessary and unhealthy step, because there is no need to add any fat to these beans. They are creamy and smooth and you can eat as much as you want guilt free. Our housekeeper Candy, taught me how to make these beans back in 1990, when my son Chris was still a baby. This was his first food and his first spoken word. He loved these beans and we did too. Christopher is 28 years old now and his love of refried beans has never wavered.
I like the organic 1 pound bag of black beans from Trader Joe's. You must soak the beans overnight or do a quick soak. Directions for both methods are on the package. The jalapeno does not make the beans spicy, it just gives the beans added flavor.
Once you have soaked and rinsed the beans you add the beans back into a large pot, and add the onion, jalapeno, cilantro and garlic. Then add 7 cups of water and bring to a boil. Reduce heat to medium and cover.
Once the beans have simmered for 2 1/2 hours your can let them cool or you can carefully blend them in the blender while they are hot. Use a slotted spoon to remove the beans, onions, etc. from the pan. Pour the remaining liquid in a measuring cup and reserve 1 1/2 cups to add if needed to the beans as you blend them. Add your salt and carefully blend the beans till smooth and creamy, adding more liquid till you achieve the consistency you prefer. I prefer creamier beans, like the ones they serve at Taco Deli. I believe most places serve refried beans that are too dry. Be careful and allow steam to escape from the lid so you do not have a blender explosion.
I always freeze half the beans for later. These HEB brand containers (see below) are perfect for storing your beans.
I love these Quart containers from HEB. I use them to freeze soup and beans and also to store my salsas, and leftovers in the fridge. These have a screw on lid so they will not spill and they can stack on top of each other. They are also great for taking foods to friends, since they are so inexpensive, your friends do not need to return the container.
Your family will be so impressed with your homemade Mexican food. It may become a Christmas Eve tradition like it is in our family. I have been making chicken enchiladas with black beans and rice since my kids were young. We begin our Christmas Eve meal with chili con queso and salsas, (also on my blog) and margaritas of course, and then we devour our enchiladas, rice and beans...muy delicioso!
GUILT FREE REFRIED BLACK BEANS RECIPE
Serves: 8-10 servings
Prep Time: 10 minutes
Cook Time: 2 1/2 Hours
INGREDIENTS
1 pound dried black beans, soaked overnight, drained and rinsed
1 onion, peeled and sliced into quarters
4 cloves garlic, peeled
1 jalapeno
5 sprigs, of cilantro, stems and all
7 cups water
2 1/2 teaspoons salt
PREPARATION
It's important to soak your beans with the overnight method or the quick soak method described on the package. After soaking the beans, drain, and rinse them and put them in a large pot.
Add the onion, garlic, jalapeno, and cilantro and 7 cups of water. (Do not add the salt till after the beans have cooked, otherwise the salt will make the beans tough)
Bring the beans to a boil. Reduce heat to medium and cover.
Cook for 2 1/2 hours. Sample one bean to see if it is squishy enough, if not, cook a little longer.
With a slotted spoon, place the bean mixture in the blender. Then pour the liquid left in the pot into a large measuring cup. Pour all but 1 1/2 cups liquid into the blender. Add the salt and blend till smooth and creamy. Test the consistency and add more liquid as needed. (I prefer a thinner mixture, not a thick mixture.) Be careful blending the hot mixture, open the blender top a little to allow the steam to escape.
Note: These beans freeze well. So I always freeze half the batch for later.
Note: You may garnish the beans with crumbled queso fresco.