Recipe(tried): Refried Black Beans and Black Bean Dip

For a long time, I have meant to try to replicate the refried beans one finds on any Mexican breakfast buffet. When we travel, I have beans every morning...I am not an "egg" person; beans will stick with you in a similar fashion.

Last week, I gave it a go, and my family loved it! here is my version:

REFRIED BEANS

3 cups of black beans, picked over, rinsed, and quick-soaked (discard the water for soaking and rinse beans again)

Cook overnight in crockpot on high, in about 9 cups of water, with one jalapeno, one onion, and several garlic cloves (all roughly chopped).

In the morning, skim off the jalapeno, onion and garlic, and discard them. Drain off the liquid, and reserve.

Run thru the beans with an immersion blender, or mash them layer by layer, adding liquid as you see fit to get the consistency you desire (I like mine kinda sloppy).

Now, at this point, I divided my beans in half. One half went to the freezer, with some extra cooking liquid on top, to be refried later. The other half were for dinner, as a side dish with turkey (leftover) enchiladas and Spanish rice.

NOW FOR THE REFRY:

Soften: in some olive oil:
1 onion, very small dice
3 cloves of garlic, finely chopped
1 jalapeno, very finely diced

When they are good and soft, add:
2 palmsful of cumin
some salt and pepper (to taste)

Cook until fragrant, stirring all the while, and then add in the squished-up beans, and combine thoroughly. Leave to warm and simmer (on low) to marry the flavours until you are ready to serve them. Alternately, if dinner is a ways away, as it was in my case, put them in a slow cooker on low and let them keep warm and develop their character there (in the hot tub!).

I had some left over, and I have hidden (from my teens) them to serve, sprinkled with cheese, on the weekend as a black bean dip. Plus I had some at work today as a snack, and they were gooood!

I hope you like them,too!

Cheers!

Carolyn!