Making the beans was easy. Making a picture that didn’t look like a photo of a pile of poo wasn’t.
I don’t really know how to make refried beans, but my mom likes them and there is a goal to get a lot of protein and fiber in her diet whist she recovers from surgery – so I made this up from something I half remember from a cooking show. But I couldn’t even tell you which one – I just remember cans of beans, onions, jalapeno peppers and tomato paste. I’ve got no idea if I came anywhere close but they are good. (They are not particularly photogenic.)
1 T olive oil
1 yellow onion, coarsely chopped
2 jalapeno peppers, diced
3 cloves garlic, minced
3 15 oz cans black beans, drained, rinsed & separated
1 T tomato paste
1/2 c vegetable broth
1 T chili powder
2 t cumin
salt to taste
juice from 1/2 lime
Heat olive oil over medium high heat until shimmery. Add in onions, peppers and garlic. Cook until onions are quite brown and tender. Add in 2/3 of the beans, the broth and the tomato paste. Cook until heated through. Using a stick blender, or transferring to a food processor, chop until blended but chunky. This is really just the easy way – in the back of my head I vaguely remember the cooking show useing an old timey potato masher. (Anyway, transfer back to pan, if you’re using a food processor.) Add in the rest of the beans, spices and cook for another 5 minutes or until it reaches your desired consistency. Cook longer if it’s too watery, add in more broth if it’s too dry. Add in lime juice, top with queso fresco and cilantro (if desired) and serve.