Friday, March 17, 2006

Refried Black Beans

I was stupid and hid this recipe idea away in a comment, on a previous post. This is an adaptation from Madhur Jaffrey's "World Vegetarian" . . .

(This yielded about 3 1/2 cups)
1. Quick-soak 1 1/4 cups dried black beans. Drain and rinse. Return the beans to the pan and add 4 cups of water. Bring the beans to a boil, reduce the heat, cover them partially, and cook them until tender (my beans took a little over 2 hours.) Cool the beans slightly before dumping them, cooking liquid and all, into your blender or food processor. Puree the beans and reserve.
2. Cook 5 tablespoons of minced onion and 2 cloves of minced garlic in 1 tablespoon of canola oil until soft. Add 6 dashes of Tobasco sauce, 1 can of diced tomatoes, (drain them first and chop them more finely with your knife,) and 1 1/2 teaspoons of salt. Cook this for a minute before adding the beans.
3. After you add the beans, cook them for about 10 minutes, or until they are the thickness you like. (They will thicken a little more as they cool.) Once cooled, I froze half and chilled the other half.

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