Suegra’s Refried Beans

Name: Suegra’s Refried Beans
Cuisine: Mexican
Ingredients: 1/3 pan black turtle bean; to cover water; coriander bunch; garlic; 1 per kilo of beans onion; 7 total dried chipotle; salt; neutral oil grapeseed oil; cheese

Serves 1

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Suegra’s Refried Beans

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Serves 1

Directions

1Fill a pan 1/3 full with black turtle beans, add water to the top, then add a bunch of coriander, garlic, one onion, three dried chipotles, and salt.
2Roughly chop the remaining onions (one per kilo of beans) and set aside.
3Sauté the chopped onions in neutral oil over medium-low heat until they develop a nice color, then add four dried chipotles (seeds removed if preferred). Cook slowly to allow the chipotle flavors to release without deep caramelizing the onions.
4Combine the cooked bean mixture with the sautéed onions and chipotles, then cook together for 5 to 10 minutes.
5Blend 10 to 20 percent of the mixture to thicken the sauce.
6Reheat the beans to desired consistency and serve with cheese.

Ingredients

1/3 pan black turtle bean
to cover water
coriander, bunch
garlic
1 per kilo of beans onion
7 total dried chipotle
salt
neutral oil, grapeseed oil
cheese (optional)

Equipment

panblender

Tips

Use black turtle beans to avoid long soaking and cooking times.
Keep the beans moist by adding water in small amounts as needed during the long cook.
Remove chipotle seeds for less heat, or keep them in for a spicier result.
Blend only the top layer of the beans to maintain a nice texture.
The cheese is optional and can be omitted for a vegan version.

Suegra’s Refried Beans

Serves 1

facebook.com

Suegra’s Refried Beans

facebook.com

Serves 1

Directions

1Fill a pan 1/3 full with black turtle beans, add water to the top, then add a bunch of coriander, garlic, one onion, three dried chipotles, and salt.
2Roughly chop the remaining onions (one per kilo of beans) and set aside.
3Sauté the chopped onions in neutral oil over medium-low heat until they develop a nice color, then add four dried chipotles (seeds removed if preferred). Cook slowly to allow the chipotle flavors to release without deep caramelizing the onions.
4Combine the cooked bean mixture with the sautéed onions and chipotles, then cook together for 5 to 10 minutes.
5Blend 10 to 20 percent of the mixture to thicken the sauce.
6Reheat the beans to desired consistency and serve with cheese.

Ingredients

1/3 pan black turtle bean
to cover water
coriander, bunch
garlic
1 per kilo of beans onion
7 total dried chipotle
salt
neutral oil, grapeseed oil
cheese (optional)

Equipment

panblender

Tips

Use black turtle beans to avoid long soaking and cooking times.
Keep the beans moist by adding water in small amounts as needed during the long cook.
Remove chipotle seeds for less heat, or keep them in for a spicier result.
Blend only the top layer of the beans to maintain a nice texture.
The cheese is optional and can be omitted for a vegan version.