Refried Black Beans

Ingredients

• 1 cup dried black beans
• 4 cups fresh water for cooking
• 1-2 tbsp oil or lard
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp salt, added after beans soften
• 1/2 tsp chili powder or paprika
• Small diced onion, optional

Method

1. Rinse and inspect the beans.
2. Cover with 3-4 inches water and soak 8-12 hours.
3. Drain the soaking water.
4. Add 4 cups fresh water and bring to a boil.
5. Simmer 60-90 minutes until beans crush easily.
6. Add salt during the final 15 minutes.
7. Reserve 1 cup bean liquid.
8. Heat fat, then cook garlic and optional onion for one minute.
9. Bloom cumin and chili powder for about 10 seconds.
10. Add beans and about 1/2 cup bean liquid.
11. Mash and stir for 5-10 minutes, adding liquid as needed.

Thick and spreadable suits tortillas; a looser consistency suits rice bowls.

Wok method

1. Cook the raw beans in a pot; use the seasoned wok only for frying and mashing.
2. Heat the empty wok until lightly smoking.
3. Add 1/2 tbsp neutral oil and swirl.
4. Render bacon or heat the chosen fat.
5. Fry aromatics and cumin for 60-90 seconds.
6. Add cooked beans and a splash of bean liquid.
7. Press beans against the wok wall and scrape down repeatedly.
8. Cook about five minutes to a slowly spreading paste.
9. Clean immediately with hot water, heat dry, and wipe with a thin oil layer.

Beans are not acidic enough to strip seasoning during this short cook. Long wet simmering in the wok was avoided.

Bacon upgrade

Render 2 strips bacon or about 30 g pork fat before the aromatics for a deeper restaurant-style flavor.

Estimated macros

Per 1/2 cup:

• 115 calories
• 7 g protein
• 20 g carbohydrate
• 2 g fat