OAXACAN REFRIED BEANS RECIPE
Provided by á-3145
Number Of Ingredients 13
Steps:
- In a large pot over medium-high, heat 1 tablespoon of lard until barely smoking. Add the onion, tomatoes and guajillo chilies, then cook, stirring occasionally, until the onion is well browned, 5 to 7 minutes. Add the beans, whole garlic cloves, bay and aniseed, then stir in 10 cups water. Bring to a boil, then cover partially and reduce to low. Cook, stirring occasionally, until the beans are completely tender, 1½ hours to 2 hours. Stir in 2 teaspoons salt. Set a colander in a large bowl and drain the beans, reserving the cooking liquid. Remove and discard the bay leaves from the beans. Transfer the drained beans to a food processor and pulse a few times to break up the beans. With the machine running, add 1½ cups of the reserved cooking liquid and process until smooth, 2 to 3 minutes, scraping the bowl as needed. Taste and season with salt, then set aside. In a 12-inch nonstick skillet over medium, heat 2 tablespoons of the remaining lard until shimmering. Add the minced garlic, cumin, coriander, chili powder and oregano, then cook, stirring, until fragrant, about 30 seconds. Stir in the pureed beans and cook, stirring frequently, until beginning to brown on the bottom, 8 to 10 minutes. Stir in the pureed beans and cook, stirring frequently, until beginning to brown on the bottom, 8 to 10 minutes. Continue to cook and stir, adding reserved cooking water as needed, until the mixture has the consistency of mashed potatoes, 5 to 7 minutes. Off heat, stir in the remaining 1 tablespoon lard, then taste and season with salt and pepper.
REFRIED BEANS
Try making this dish to serve at a party - it works well as a dip served with nachos. It's also a great accompaniment to a larger Tex-Mex-style meal
Provided by Barney Desmazery
Categories Dinner
Time 40m
Yield Serves 4 as a topping or 2 as side
Number Of Ingredients 9
Steps:
- Lightly drain the beans, reserving the juice from the tin, but do not rinse (you want the beans in about half the liquid from the can). Depending on the texture you prefer, either mash them roughly in a bowl or blitz them using a blender until smooth. Set aside.
- Heat the oil in a large frying pan or casserole and cook the onions for 8-10 mins until soft and golden. Scatter in the garlic, chilli and cumin seeds, and sizzle everything for 2 mins more. Tip in the beans, oregano, paprika and a pinch of salt. Cook everything together for 5 mins until the beans have heated through adding more reserved bean juice if it's too thick. Serve straightaway with a sprinkling of coriander, if you like, or leave to cool and keep chilled. Will keep chilled for up to three days or frozen for a month. Reheat with a splash of water mixed in.
Nutrition Facts : Calories 114 calories, Fat 3 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 5 grams protein, Sodium 0.01 milligram of sodium
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