I love refried beans, but it took me a while to get around to making them myself. This recipe is for black beans (which are my favorite) and has become a staple side dish at my house.
1 tsp salt
1 tsp pepper
1 lb. dried black beans
2 tbsp. cumin
2 tsp. chili powder
1 yellow onion
4 cloves garlic
1 bunch scallions
1 bunch cilantro
1. Soak beans in water for about 8 hours or overnight.
2. Drain the beans and dice the yellow onion, garlic cloves and chop the scallions and cilantro.
3. Heat some olive oil in a large pot with a lid.
4. Once heated, add 1 tbsp. cumin, 1 tsp.chili powder, two of the garlic cloves and 1/2 of the onion. Cook until the onions are translucent.
5. Add the beans to the pot and cover with water. Add the salt to the pot and 1/2 of the cilantro.
6. Heat to boiling, then reduce heat to simmer and cook for about two hours, until beans are tender. (check periodically and add more water as needed).
7. After two hours, heat some more olive oil in a skillet.
8. Transfer the beans to the skillet.
9. Add the other tbsp. cumin, tsp. chili powder and pepper to the skillet. Also add the rest of the yellow onion, cilantro, and scallions.
10. Use a potato masher to begin mashing the beans. Mash to your desired consistency.
11. Taste to see if you need anymore salt, then crumble the queso fresco and add it to the skillet. Mix it in and allow it to melt, and then serve!
Delicious, and it makes plenty for leftovers.