Re-fried Black Beans
I love Mexican cuisine. Normally, you would try this recipe with pinto beans, but black beans are great to use!Full of flavor, protein, and fiber, this dish is great as a dip, a spread, or in dishes like tacos, fajitas, and enchiladas.
Ingredients
- 1 can 540 milliliter can of black beans drained and rinsed
- 1 onion small, diced
- 1 pepper jalopenio or chili seeded and diced
- 1 clove garlic chopped
- 2 teaspoons smoked paprika
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- 2 teaspoon chili powder
- 1 teaspoon cumin
- 3 tablespoon water
Instructions
- In a medium saute pan over medium heat, saute onions, garlic, and diced hot pepper for 3 mins.
- Add beans and spices, saute for 3 additional minutes.
- Using a potato masher, mash the beans while in the pan leaving some larger bits of beans for consistency.
- Add water and mix until paste forms. If you prefer it thinner, simply add additional water.
- Saute for another 2-3 minutes and serve.
Notes
If you accidentally added too much water when mashing the beans, you can either strain some off or just let it simmer a bit longer and it will reduce.