Refried Black Beans

Beans play a part in the majority of my meals...which you may hear a lot of other vegans echo. So sometimes I like to change it up and do a refried version to really infuse some delicious flavor in the dish. Although tasty, these beans aren't technically re-fried: they are simmered with lots of spices, onion and garlic and then blended. The texture is much thinner than a store bought canned or packaged refried bean. I really don't like the thick pasty stuff, so this is really a go-to if you feel the same. I used dried beans in this recipe, and if you do, pre-cook them (and you still may have to simmer them a little longer).

I served the black beans on grilled corn tortillas with fresh corn, cilantro, salsa and lime. I ate 5, but I could have eaten 10 easily...these were soooo good. There were a lot of leftovers so I'll use the beans over rice with peppers and onions. 


Refried Black Beans
3 C cooked black beans or 2 cans no salt added black beans (drained, rinsed)
1 large onion (chopped)
6-7 cloves garlic (minced)
2 tsp cumin
2 tsp smoked paprika
1 tsp garlic powder
water or vegetable broth (enough to cover)
2 limes
white pepper
black pepper
salt
oil

1. In a medium-large saucepan heat 1-2 tsp of oil to medium. Add onion and cook 4-5 minutes or until they are beginning to brown.
2. Add garlic and spices, salt and pepper. Cook 1-2 minutes, stirring constantly (being careful not to burn the spices).
3. Add the black beans and enough water (or broth) to cover. Cover with lid and bring to a boil, and then bring down to a simmer.
4. Simmer for 20-25 minutes. The beans should be very tender (this is important so that they will blend smoothly).
5. Take the pot off the heat and let cool 15-20 minutes or until you feel comfortable using an immersion blender without burning yourself. Carefully blend until the beans are very smooth.
6. Put the pan back onto low heat and add lime juice and taste for seasoning. Stir well and serve immediately.