Ingredients: yields about 3 cups
- 1 1/4 cups dried Black Beans
- 4 cups water
- 1 Chipotle Pepper in Adobo Sauce, diced
- 3 cups chicken broth
- 1 Tb butter, salted
You have 2 choices to start these fabulous beans off with. Option #1, soak the dried Black Beans overnight with 4 cups of water. Option #2, in a small saucepan combine the water and dried Black Beans, bring to a boil, boil for 5 minutes, remove from heat, cover and let sit for 1 hour.
After the beans have gone through Option #1 or Option #2, drain them and in a small saucepan combine the now soaked or simmered black beans and the chicken broth. Bring to a boil, then simmer over medium-low heat for 1 hour, until the beans are soft. Drain the beans, reserve 3/4 cup of the cooking liquid for use in this recipe.
Put the beans In a large bowl, using a potato masher, smash the beans until about 75% mashed. Adding a tablespoon of the cooking liquid at a time as needed to keep the beans moist. Heat a medium skillet over medium heat, add butter and the now smashed black beans and continue to mash them with the potato masher while frying them. If they start to look dry, then add more cooking liquid, only a tablespoon at a time. When the Refried Black Beans are to your liking, they are done and ready to serve.
Suggestions: Try topping these homemade Refried Black Beans with some shredded cheddar cheese and my Spiced Sour Cream. Use them in my Nachos recipe. I like my refried black beans with a bit of consistency but if you prefer them the consistency found in the can at the grocery store, then put them in a food processor and blend, adding your cooking liquid as needed until the beans are smooth or you have reached your desired constancy. Then fry them up for a couple of minutes.