Spicy Refried Black Beans Food

SPICY REFRIED BEANS

Steps:

• Melt the butter with the olive oil in a saucepan over medium-high heat. Add the serrano chile and cook until the chile begins to brown, about 1 minute. Add the beans and chicken broth. Cook over medium heat, frequently mashing only the beans (not the chile), until the beans are a thick paste, about 10 minutes. Season with salt and pepper. Remove the chile and serve.

SPICY BEAN TACOS

Steps:

• For the spicy pinto beans: Soak the pinto beans in water to cover overnight. Drain and set aside.
• Heat the oil in a large enameled Dutch oven over medium heat. Add the garlic, onion and pepper and cook, stirring, until slightly softened, about 3 minutes. Add the beans, cumin, paprika, guajillo chile, cayenne if using and enough water to just cover the beans and bring to a boil over medium heat. Reduce the heat to a simmer and cover with the lid slightly ajar. Cook until just tender, about 1 hour, checking the water level every so often and adding more water if the mixture dries out. Stir in 1 teaspoon each salt and pepper.
• Add the flour and butter to a small cast-iron skillet and stir to create a paste. Cook over medium-low heat until the paste forms a golden roux, about 3 minutes.
• Remove the guajillo chile from the beans, stir in the roux and bring back to a simmer. Add the cheese and tomatoes, then continue to cook until the mixture thickens slightly, 5 to 10 minutes more. Taste and adjust the seasoning with salt and pepper.
• For the cabbage: In a small bowl, combine the cabbage, cilantro and lime juice. Season with salt and pepper and toss to combine.
• For the tacos: To each taco shell or tortilla, add 3 to 4 tablespoons of the spicy bean filling and some avocado slices and cabbage. Drizzle with 1 to 2 teaspoons Mexican sour cream. Serve immediately.
• Roll the masa into twelve 1-ounce balls; cover them with damp paper towels.
• Heat a heavy skillet over medium heat. Line a tortilla press with a piece of plastic wrap or a self-sealing bag that has been cut so that only the bottom is still attached. Put one of the dough balls slightly off center in the press and close to flatten. Carefully peel the tortilla from the plastic.
• Cook in 30-second increments, turning a few times, until warmed through and lightly toasted. Keep warm wrapped in clean kitchen towels and repeat with the remaining masa, stacking and rewrapping the tortillas so that they steam and stay pliable.

SPICY BLACK BEANS

Steps:

• Heat the oil in a large saute pan over medium-high heat. Add the onion and cook until it begins to soften, about 3 minutes. Add the garlic, cumin, salt, chile powder and cayenne and cook until fragrant, about 30 seconds. Add the chiles, beans and broth and bring to a simmer. Cook, stirring occasionally, until the beans have softened and the sauce has thickened, 5 to 7 minutes. Transfer to a serving bowl and sprinkle with cilantro leaves and Cotija.

SPICY REFRIED BLACK BEANS

Steps:

• Place beans in bowl and cover with cold water; let soak overnight.
• Cook bacon in large heavy saucepan until just beginning to color, about 4 minutes.
• Add onion and next 6 ingredients (bay leaves through ground cloves) and saute until onions soften, about 5 minutes.
• Drain beans and stir into onion mixture.
• Add garlic and then 3 1/2 cups stock; simmer uncovered 30 minutes.
• Meanwhile, char chiles and bell pepper over gas flame or in broiler until blackened on all sides.
• Place in plastic bag for 10 minutes.
• Peel chiles and pepper and dice, reserving any juices.
• Set aside 2 tablespoons chiles and 2 tablespoons bell pepper for garnish.
• Add remaining chiles, bell pepper and any reserved juices to beans.
• Cover and simmer until beans are very soft, about 1 hour, depending on freshness of beans.
• Using back of wooden spoon, mash half of bean mixture against side of pan.
• Continue cooking until thick and slightly dry, stirring occasionally, about 30 minutes.
• (Can be prepared 2 days ahead. Cover beans, bell pepper and chiles separately and refrigerate. Reheat beans over low heat, stirring frequently, before continuing.).
• Preheat broiler.
• Spoon beans into 1 1/2 quart shallow flameproof baking dish, sprinkle with cheese and broil until cheese bubbles, about 4 minutes.
• Garnish with resreved chiles and bell pepper and serve immediately.

LIGHT REFRIED BLACK BEANS

Steps:

• Cook garlic in oil in a skillet over moderate heat, stirring, until fragrant, about 1 minute.
• Add beans with their liquid and mash with a potato masher or the back of a large spoon to make a coarse purée.
• Continue to cook, stirring occasionally, until mixture is hot.
• Stir in enough of water to thin to a creamy consistency.
• Add pepper to taste.
• Serve warm, sprinkled with cilantro.
• (Beans can be made 1 day ahead and chilled, covered. Reheat, adding water if necessary.) Makes 4 servings.