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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Refried Black Beans   
    Categories: Beans, Vegetables, Herbs, Chilies   
         Yield: 6 Servings   
       
   MMMMM------------------------FOR COOKING-----------------------------   
         1 lb Dry black beans   
         1 tb Extra virgin olive oil   
       1/2 ts Ground cumin   
       1/2 lg White onion; chopped   
         1 cl Garlic; minced   
         2 ts Salt   
       1/2 c  Chopped fresh cilantro;   
              - leaves & tender stems   
      
   MMMMM---------------------REFRYING & SERVING--------------------------   
         1 ts Chipotle chilr powder   
         1 ts Chilli spice mix   
       1/2 ts Ground cumin   
       1/2 lg White onion; chopped   
         1 cl Garlic; minced   
              Green onion   
              Cilantro   
              Crumbled cotija or queso   
              - fresco cheese (omit for   
              - vegan version)   
              Tortilla chips or corn   
              - tortillas   
       
     SOAK DRY BEANS: Place dry black beans in a bowl and add   
     enough water to cover the beans by two inches. Let sit   
     overnight.   
        
     Alternatively, if you don't have time to soak the beans   
     overnight, place the dry beans in a large bowl and pour   
     boiling water over the beans, covering the beans with at   
     least an inch of water, and let sit for one hour.   
        
     Note, if your dry beans are a little old, or if you have   
     reason to believe that they will be tough to cook (beans   
     stored in hot or humid climates can get tough), you can   
     add some salt to the water (1 1/2 teaspoons of salt 2   
     quarts of water) which at this stage will help the beans   
     soften when they cook later.   
        
     SAUTÉ CUMIN, ONION, GARLIC: Heat a tablespoon of olive   
     oil in a large thick-bottomed pot (the pot you will use   
     to cook the beans) on medium high heat.   
        
     Add the cumin. Once the cumin is sizzling, add the   
     chopped onion. Cook for 5 minutes or so, until   
     translucent. Add the minced garlic and cook for a minute   
     more.   
        
     ADD DRAINED BEANS AND WATER, SIMMER 2 HOURS: Once the   
     beans have soaked, they should have expanded noticeably.   
     Drain the soaking liquid.   
        
     Add the drained beans and 2 quarts of water to the   
     onions. Bring to a simmer. Partially cover the pot and   
     lower the heat to maintain a simmer. Simmer for 2 hours.   
        
     ADD SALT AND CILANTRO, COOK 30 MINUTES MORE: After the   
     beans have simmered for 2 hours, add 2 teaspoons of salt   
     (if you salted the soaking water in step 1, then taste   
     first, and only add a teaspoon or so more of salt if you   
     think it needs it).   
        
     Add 1/2 cup chopped fresh cilantro. Let cook uncovered   
     for another half hour, or until the beans are tender.   
        
     SAUTÉ THE SPICES, THEN ADD ONIONS AND COOK: Heat 2   
     tablespoons of olive oil in a large frying pan on medium   
     high heat. Add the chipotle powder, chilli spice, and   
     cumin.   
        
     Once the spices are sizzling, add the chopped white   
     onion and cook until translucent.   
        
     Add the garlic and cook a minute more.   
        
     ADD BEANS, THEN MASH: Add the cooked black beans (and   
     liquid from the pot) to the frying pan. Use a potato   
     masher to mash the beans in the pan. Let them cook 3 to   
           4    minutes longer.   
        
     If the beans are a little soupy for your taste, just let   
     them cook longer. If too thick or dry, add more water.   
     Adjust seasonings to taste.   
        
     SERVE: Garnish with chopped green onions, fresh   
     cilantro, and crumbled cotija or queso fresco cheese.   
        
     Serve with tortilla chips or corn or flour tortillas   
     (corn if you are gluten-free). Great in tacos or   
     burritos, or for a dip, or a side with steak.   
        
     By Elise Bauer   
        
     RECIPE FROM: https://www.simplyrecipes.com   
        
     Uncle Dirty Dave's Kitchen   
       
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