Refritos Negros - Refried Black Beans

North of the border, we think of refritos as pinto beans, but black beans are very popular in Mexico, primarily in the Yucatan.

• 1 small onion, chopped
• 2 jalapeño chiles
• 2 cloves garlic, minced
• 2 tablespoons vegetable oil
• 3 cups cooked black beans, with liquid if canned, with 1 cup cooking water if fresh
• 2 chipotle chiles in adobo, chopped
• Salt to taste

METHOD

Heat a heavy-bottomed medium skillet until warm.  Swirl in oil.  Add onion, jalapeño chiles, and garlic and cook over over medium heat until onion is just becoming translucent. Stir in beans and mash with potato masher.  Add chipotle and stir well to combine.  Season to taste with salt.

Cook, uncovered, stirring occasionally, until thick, about 15 minutes.

this recipe from www.inmamaskithchen.com

Contributor: Silverio Fuentes

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