My husband made DELICIOUS pork carnitas a few weeks ago, and I made these beans to serve with them. Using canned beans made the recipe super fast and easy. Although Rick doesn't call for roasted peppers, we like using them as a garnish for refried beans. While the photo below looks dry, they were moist and delicious!
The original recipe is from Rick Bayless book, Authentic Mexican, so there is no online recipe for me to link to. Oh, wait, I found one!
Rick Bayless's Refried Black Beans
Serves 2-4
INGREDIENTS:
- 2 T. bacon drippings (or lard, or chorizo fat)
- 1 small onion, finely chopped
- 2 large garlic cloves, peeled and minced
- 1 t. indio oregano
- 1 28oz can black beans (I use Eden brand)
- Salt
- 3-4 T. crumbled Mexican queso anejo, or queso fresco for garnish
- roasted poblano peppers, peeled and sliced (optional)
INSTRUCTIONS:
Heat the fat in a medium skillet over medium heat. Fry the onionn until well browned, about 8 minutes. Add the garlic and cook 2 minutes.
Raise the heat to medium high. Add one third of the beans to the skillet. Mash them with a potato masher. When the beans are coarsely pureed, add another third, mash, then add and mash the final third. Add the broth to the pan and stir to combine.
Let the beans simmer, stirring constantly, until they are thick but a little softer than you want to serve them. The entire mashing and cooking process should take 8 minutes.
Season with salt.
Just before serving, stir in a little broth or water if they have thickened more than you'd like. Serve on a warm platter sprinkled with the crumbled cheese.
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