Refried Black Beans recipe

All Recipes Best Recipe Side Dish Beans and Peas

Ingredients

4 cups dry black beans
1 tablespoon cooking oil
1 cup diced onion
2 cloves garlic, minced
1 cup chopped green chiles
1 ½ tablespoons chili powder
1 teaspoon ground cumin
1 (6 ounce) can tomato paste
¼ cup chicken broth
1 tablespoon cider vinegar
salt to taste

Nutrition Info

254.7 calories
carbohydrate: 45.6 g
cholesterol: : -
fat: 2.4 g
fiber: 11.2 g
protein: 15 g
saturatedFat: 0.5 g
servingSize: -
sodium: 272 mg
sugar: 4.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place black beans into a large container and cover with several inches of cool water, let stand 8 hours to overnight. Drain.

  2. Place beans in a pot and add enough water to cover, bring to a boil. Reduce heat to medium-low and simmer beans until very tender, about 1 hour.

  3. Heat oil in a skillet over medium, cook and stir onion and garlic until onion is soft and translucent, about 10 minutes. Add black beans, green chiles, chili powder, and cumin, cook and stir until flavors blend, about 5 minutes.

  4. Blend black bean mixture in a food processor until smooth. Add tomato paste, chicken broth, vinegar, and salt, blend until desired consistency is reached. Return beans to pot and cook until heated through, about 5 minutes more.

Recipe Yield

12 servings

Recipe Note

Better than canned!

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