Black Refried Beans
This is going to be an extremely budget friendly, yet decadent side dish for the oncoming barbecue season that is about to ensue! Do not get me wrong, these are made with love and patience, but are extremely worth it and can feed a lot of people! A lot of the time when eating refried beans, pinto beans are predominantly used, but as I have tried with much success: Black Refried Beans are much creamier, and just as good, if not better. Also as a disclaimer: I would not recommend eating on a first date if you know what I’m sayin’.
1lb of black beans
Half of a yellow onion
8 cloves of garlic
3 slices of bacon
2 tablespoons of lard
3 tablespoons of onion powder
3 tablespoons of garlic powder
3 tablespoons of garlic salt
3 tablespoons of chicken bouillon
Salt and pepper to taste
for garnish:
roasted poblanos and cilantro and your choice of Mexican cheese: cotija or queso fresco is an amazing cold contrast to this creamy bean recipe!
Directions:
Soak your black beans for 6 hours - overnight for easier cooking. If you do not have time, let it soak in boiling hot water for an hour.
Drain your soaked beans, and add to a large pot and add half a diced yellow onion, 8 cloves of garlic (minced or unminced) and fill your pot with water until it is about 2 inches above your produce level
Set your burner to high and constantly stir until it boils
Once it starts boiling, lessen the heat to low and add 3 tablespoons of onion powder, 3 tablespoons of garlic powder, 3 tablespoons of garlic salt, and 3 teaspoons of chicken bouillon and stir
Cover and let it boil on low heat for 3-4 hours
Constantly check to see if the water is evaporating when stirring, if you see it sticking to the pot too much, add half a cup of water each time and stir
Once it gets to an easy, workable consistency, bring out a large pot or pan
Fry 3 slices of bacon on medium high heat, then set bacon aside, add 2 tablespoons of lard to your pan and then take a slotted ladle and add your beans to the pan.
Set your pan or pot to medium heat, and get your masher and constantly mash your beans. (you are essentially refrying them)
Add bacon in pieces, then salt and pepper to taste. Mash to your desired consistency.
For garnishing I like to roast poblanos and peel them and add them on top
For cheese I would recommend a colder alternative for a better contrast such as cotija or queso fresco.
