Inspired by Refried Black Beans on Simply Recipes
(Refried Black Beans by Elise)
1 lbs black beans
1 large white onion, chopped (about 2 1/2 – 3 cups)
2 garlic cloves, minced
3 Tbsp cilantro
3 Tbsp olive oil
2 tsp salt
2 tsp chili powder
1 tsp chipotle chili powder
1/2 tsp ground cumin
1/4 tsp coriander
Crumbled cotija or queso fresco cheese
Soak and cook the beans in plain water (if you choose to salt now, omit 2 tsp later). Reserve some of the cooking liquid. Or use a pressure cooker, after the cooker comes to pressure, cook unsoaked black beans for 12 mins and slow (natural) release.
In a large pan or a small saucepot, heat on medium 3 Tbsp of olive oil and add the chili powders, cumin, coriander, and salt. Once the spices are sizzling, add onion and garlic, and cook until the onions are translucent. Add the cilantro and cooked blackbeans and mash with potato masher, adding reserved liquid from the beans to moisten the beans as you go. If they get too wet, just keep stirring and cook out some of the water. Garnish with cilantro and queso fresco cheese. Great for tortilla dip, side dish, burritos, and tacos.