Oct 8, 2012
The addition of bacon makes this Mexican staple even better! Use refried beans in burritos, tacos or quesadillas. Substitute pinto beans or red beans for the black beans.
2 slices bacon, chopped
1 tbsp. olive oil
1/2 onion, chopped
1 to 2 garlic cloves, chopped
1 tsp. ground cumin
1 tsp. dried oregano
Salt and freshly ground pepper, to taste
1 (14 ounce) can black beans, rinsed and drained
1/2 cup to 1 cup water or chicken stock
Sour cream, for topping
Chopped green onions, for topping
Sliced fresh chiles, for topping (optional)
Add bacon to small skillet over medium heat. Fry until fat renders and bacon is just crispy. Remove any excess bacon fat, if desired. Add olive oil, onions,garlic, cumin, oregano, and salt and pepper. Cook until the onions and garlic are soft, about 3 minutes.
Add the beans and 1/2 cup water. Cook, stirring occasionally, until mixture is simmering and beans are heated through, about 8 to 10 minutes. Using a potato masher, mash the beans until smooth or leave chunky, adding more water if needed. Cook beans until all the liquid has evaporated, about 5 minutes.
Top refried beans with sour cream, green onion and chiles, as desired. Serve.
Yield: 4 servings.