Black beans are a Mexican staple, whether served soupy or refried. Here we’ll make both, starting with dried beans for a taste and texture that transcends canned. (Use oil instead of lard to make these vegetarian! It’s less traditional, but still delicious.)
| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 20 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1/4 cup lard, vegetable oil, or mild olive oil, preferably lard
- 1 medium white onion, finely diced
- 2 cups Soupy Black Beans, drained, recipe follows
- 1/2 teaspoon fine sea salt, plus more to taste
- 1 quart water
- 2 cups dried black beans, rinsed
- 1 sprig dried epazote, available at Latin specialty stores; may substitute 1 tablespoon dried oregano or marjoram
- 1 clove garlic, smashed and peeled
- 1 teaspoon fine sea salt, plus more to taste
- Dried or fresh oregano, preferably Mexican, for garnish
Instructions
- In a large skillet over medium heat, add lard. When lard has melted and begun to shimmer, add onions; adjust heat to medium-low, stir, and cook until translucent and soft, 6-8 minutes. Add 2 cups of Soupy Black Beans, well drained, to the skillet. Use a potato masher to mast beans directly in the skillet, while alternately stirring with a wooden spoon, until the mixture becomes a thick, creamy, relatively uniform paste. (Alternatively, you can use a blender.) When the refried beans have reached the appropriate consistency, taste and season with salt as necessary. Makes about 2 cups. (Use Refied Black Beans in Chef Camara’s Torta Ahogada recipe.)
- Add water to a medium saucepan over medium-high heat; then add beans, epazote, and garlic. Season with salt, stir, and bring to a boil. Turn heat to low, cover, and cook at a gentle simmer until beans are soft but not falling apart, about 40–60 minutes (checking after 30 minutes).
- Check beans for doneness by removing one from the pan and squeezing; it should be easily mashable. Taste and season with salt as necessary. Serve as a side dish, garnished with oregano. Makes about 4 cups.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 230 |
| Total Fat | 7 g |
| Saturated Fat | 3 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 8 g |
| Sugar | 2 g |
| Protein | 11 g |
| Cholesterol | 6 mg |
| Sodium | 436 mg |
| Serving Size | 1 of 8 servings |
| Calories | 230 |
| Total Fat | 7 g |
| Saturated Fat | 3 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 8 g |
| Sugar | 2 g |
| Protein | 11 g |
| Cholesterol | 6 mg |
| Sodium | 436 mg |