Refried Black Beans recipe
All Recipes Side Dish Beans and Peas
Ingredients
- 4 cups dry black beans 1 tablespoon cooking oil 1 cup diced onion 2 cloves garlic, minced 1 cup chopped green chiles 1 ½ tablespoons chili powder 1 teaspoon ground cumin 1 (6 ounce) can tomato paste ¼ cup chicken broth 1 tablespoon cider vinegar salt to taste
Nutrition Info
- 254.7 caloriescarbohydrate: 45.6 gcholesterol: : -fat: 2.4 gfiber: 11.2 gprotein: 15 gsaturatedFat: 0.5 gservingSize: -sodium: 272 mgsugar: 4.1 gtransFat: : -unsaturatedFat: : -
Directions Refried Black Beans
Directions
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Place black beans into a large container and cover with several inches of cool water, let stand 8 hours to overnight. Drain.
Place beans in a pot and add enough water to cover, bring to a boil. Reduce heat to medium-low and simmer beans until very tender, about 1 hour.
Heat oil in a skillet over medium, cook and stir onion and garlic until onion is soft and translucent, about 10 minutes. Add black beans, green chiles, chili powder, and cumin, cook and stir until flavors blend, about 5 minutes.
Blend black bean mixture in a food processor until smooth. Add tomato paste, chicken broth, vinegar, and salt, blend until desired consistency is reached. Return beans to pot and cook until heated through, about 5 minutes more.