Red Shoe Lily
Linda Carter Holman
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La Belle Cuisine - More Side Dish Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of ingenuity, and faith."

Black Bean Refritos

"The preparation of good food is merely another expression of art,
one of the joys of civilized living…"
~ Dione Lucas

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Friday, November 10, 2006

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Sunny
L. Carter Holman
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Black Bean Refritos

The White Dog Cafe Cookbook:
Recipes and Tales of Adventure from
Philadelphia's Revolutionary Restaurant
by Judy Wicks and Kevin von Klause, 1998, Running Press

(Makes 4 cups)

 “These spicy, smoky beans are perfect on nachos, over a bowl of Lemon-Garlic Rice, and, of course, on our Huevos Chihuahua.”

 2 cups (1 pound) dried black beans, picked over for stones and rinsed well
2 tablespoons olive oil
1 cup thinly sliced white onions
4 garlic cloves, minced
1 tablespoon New Mexican chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
1/2 teaspoon minced chipotle pepper
2 teaspoons salt

1. Place the beans in a large pot and add water to cover by at least 2 inches. Bring to a boil over high heat. Reduce the heat and simmer uncovered until the beans are very soft, about 1 hour. (Add water as needed to keep the beans submerged.) Skim off any foam that rises to the surface. When the beans are soft, pour off most of the cooking water leaving enough to just cover the beans.
2. In a sauté pan set over medium heat, heat the oil until it ripples. Add the onions and cook until soft and starting to brown, about 10 minutes. Add the garlic, chili powder, cumin, oregano, and chipotle pepper; cook until lightly toasted, about 1 minute.
3. Combine the beans and their liquid and the onion mixture in a food processor. Pulse a few times to form a chunky purée. Season with the salt. Serve immediately, or let cool to room temperature, cover, and refrigerate for up to 4 days. Reheat before serving.
 

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