Some Like it Hot

If you see the words ‘Refried Beans’ and picture that brown sludge that comes out of a can, you’re doing it wrong. Try this instead.

Refried Beans

1 pound dry black beans

2 Tablespoons minced garlic, divided

1 tomato, diced (optional)

2 Tablespoons cumin, + to taste

1 Tablespoon chili powder, + to taste

2 Tablespoons olive oil

salt to taste

Cayenne (optional)

Put the beans in a large saucepan and cover them with 1 1/2 inches of water.

Bring to boil.

Drain and return to pot.

Cover with 1 1/2″ water.

Stir in 1 Tablespoon garlic, tomato, 2 Tablespoons cumin, and 1 Tablespoon chili powder.

Bring to boil.

Reduce heat and simmer til beans are very soft – about 3 1/2 hours – adding water if necessary.

Mash beans and add remaining garlic, oil, and salt.

Cook on low heat, uncovered, 30 minutes, or until they reach your desired consistency. (A bit pasty.)

Taste and add more spices as desired. I add a bunch of cumin and chili powder. Then I go nuts with the cayenne. Certain family members believe my hand is a bit too heavy. Use your judgement.

Use as a dip or roll up in a tortilla with rice, cheese, and your favorite toppings.

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