Quick Refried Black Beans
Frijoles Refritos ProntoConvenient canned black beans are used in this recipe to make refried beans when there is no time to start from scratch.
Ingredients
Makes 6 servings
- 3 tablespoons corn oil
- ½ medium onion chopped
- 2 medium garlic cloves finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano Mexican variety preferred, crumbled
- ⅛ teaspoon crushed hot red pepper
- 1 cup canned ready-cut tomatoes with the juices
- 2 15-ounce cans black beans, drained, but not rinsed
Instructions
- In a medium skillet, heat 1 tablespoon of the oil over medium high heat, and cook the onion and garlic, stirring, until the onion softens, about 3 minutes.
- Stir in the cumin, oregano, red pepper, tomatoes, and beans.
- Transfer the mixture to a food processor and pulse 8 to 10 times to make a coarse purée.
- In a large skillet, heat the remaining 2 tablespoons of oil over medium heat.
- Add the bean mixture and bring to a boil, stirring constantly.
- Turn the heat to low and cook, uncovered, stirring frequently, 6 to 8 minutes, or until the liquids have reduced and the beans are thick enough to hold a mounded shape on a wooden spoon.