A few weeks ago, I posted about how to cook a pot of dried beans. To make refried black beans, I start with the same recipe, but if you prefer you can use canned beans (I recommend draining and rinsing them, then adding water). This is a very regular, staple meal base in our house and I NEVER get tired of them!
4 cups of beans WITH cooking liquid from my how to cook a pot of dried beans recipe. (or canned beans as noted above)
3 Tbsp olive oil
1 small onion, diced
3 cloves garlic, minced
1 tsp cumin
Salt to taste
Place beans and liquid in a blender and blend until pureed, with some pieces of bean remaining. I actually use my Magic Bullet, which is MUCH easier!
Heat olive oil over medium heat. Add onion and cook until barely starting to brown. Add garlic and cumin and cook for 45 seconds. Then add pureed beans. Add salt as desired and continue to cook, stirring occasionally, until some liquid has evaporated and beans have reached a good, thick consistency.
You can serve this however you like, but here is my favorite use: Spread beans on a tostada. Sprinkle the top with Tajin* and queso fresco. I like to eat it just like that, but my husband likes to put his under the broiler. The beans are also great made into quesadillas, or dozens of other ways.
*Tajin is a Mexican seasoning made of ground chile peppers, salt, dehydrated lime juice. You can find it at your local bodega, or order it online at MexGrocer.com.
Find lots of other great Works for Me Wednesday posts here.