FRIJOLES REFRITOS CON CHIPOTLE-REFRIED CHIPOTLE BLACK BEANS
My favorite way to make refried beans.Especially good for vegetarians-you get the good,smoky flavor without lard,a nice kick from the chipotles too,and a dish that's still authentic.The epazote is classic.It's used all over Mexico in bean dishes(it's said to be a digestive aid) .Epazote does have a pungent flavor and aroma that's a bit of an acquired taste,so if you don't like it,or it's unavailable where you live,cilantro makes a fine substitute.Use the lesser amount of chipotles for a milder dish-they can be surprisingly spicy-I like to use a lot.Btw;for best results,use homemade beans.This serves 4 as a side dish;I like to eat this for lunch as my protein,in which case it makes 2 large servings.
Provided by strangelittlebeast
Categories Black Beans
Time 15m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 12
Steps:
- Prep:chop the onion finely,mince the garlic,finely mince epazote or cilantro,chop chipotles ,and run your knife back over them until they are chopped to a paste with a few bits and pieces left.
- Heat a skillet over medium high heat and add the oil.When hot,add the onions and fry,stirring occasionly ,until soft;add garlic and cook until the onion is slightly browned about 2 more minutes.Add cumin seeds and oregano,crumbling them with your fingers.After a few seconds add epazote,beans,and chipotles.
- Cook until the beans are completely heated through;you may need to add up to 1/4 cup of liquid to keep from burning(ideally use the cooking liquid from the beans,but water will do in a pinch)Mash the beans to a paste with a potato masher or heavy fork.Add adobo sauce.Season to taste with salt and pepper.Cook until they are as thick as you like.
- Some good toppings(optional):sour cream or crema;minced cilantro;green onion;radishes;chipotle flavored tabasco;queso fresco;avocado slices;.
Nutrition Facts : Calories 197.3, Fat 7.6, SaturatedFat 1.1, Sodium 14.5, Carbohydrate 25.6, Fiber 9.1, Sugar 0.9, Protein 8.3
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