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| Refried Black Beans |
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| Written by MrsMehitabel |
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This isn't so much a recipe as it is a technique. You don't have to use black beans- use whatever comparable beans you have. Bacon fat is nice, if you have it left over from breakfast- otherwise use olive oil or another fat. The cheese can be sharp, such as Parmesan or Romano, or mild, like Provolone or Mozzarella. Queso fresco would be delicious. And hark, ladies- I'm not shy of garlic, but it's not a main flavor here. For delicious frijoles with je-ne-sais-quoi, remove the garlic clove before you mash the beans. We enjoyed these for dinner with fresh, hot flour tortillas and salsa, as the seas started to roll at anchor outside of Avalon Harbor, Santa Catalina Island. They are a warm, reassuring dish of comfort. Ingredients: 3 tbsp left-over bacon fat (or use part or all olive oil) 1 garlic clove, smashed with the side of a chef's knife 1 15-ounce can black beans, pretty much drained salt to taste (optional) 1/4 - 1/2c. grated cheese Heat fat in a medium-sized skillet. Add the garlic clove, remove when it starts to sizzle and smell good. Add beans, about 1/2 cup at a time. Mash the beans with a fork until they're pretty much mashed, then push them to the side of the skillet and add the next installment. When they're all mashed, taste and salt if necessary. Let them cook until crusty, if you like, or remove from heat when they're still creamy and heated through. Add grated cheese, stir. Serve with chips, tortillas, salsa, rice, or whatever you like. |
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