Preparation:
THIS IS A LEFTOVER RECIPE FOR USE WITH THE BEANS IN A POT MASTER RECIPE
NOTE: Only very tender beans fork for "refried" beans; if they are even slightly tough, the mixture never gets properly creamy and remains gritty.
Mash or puree beans to get a chunky consistency. Leave some whole, others in pieces, still others pureed into a thick, sauce like mixture.
Sauté onion in oil until softened and lightly browned, then sprinkle in cumin and chili powder. (Use pure powder, such as ancho or guajillo, or a good blend.)
Ladle in a scoop of beans, cook over medium high heat until thickened and slightly darkened, then add another ladleful and repeat until all the beans have simmered into a thick, darkened, flavorful mixture. Season to taste with salt.
See Notes for serving suggestions. |
