MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Refried Black Beans
Categories: Beans, Vegetables, Herbs, Chilies
     Yield: 6 servings

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     1 lb Dry black beans
     1 tb Extra virgin olive oil
   1/2 ts Ground cumin
   1/2 lg White onion; chopped
     1 cl Garlic; minced
     2 ts Salt
   1/2 c  Chopped fresh cilantro;
          - leaves & tender stems

MMMMM--------------------REFRYING & SERVING--------------------------
     1 ts Chipotle chilr powder
     1 ts Chilli spice mix
   1/2 ts Ground cumin
   1/2 lg White onion; chopped
     1 cl garlic; minced
          Green onion
          Cilantro
          Crumbled cotija or queso
          - fresco cheese (omit for
          - vegan version)
          Tortilla chips or corn
          - tortillas

 SOAK DRY BEANS: Place dry black beans in a bowl and add
 enough water to cover the beans by two inches. Let sit
 overnight.

 Alternatively, if you don't have time to soak the beans
 overnight, place the dry beans in a large bowl and pour
 boiling water over the beans, covering the beans with at
 least an inch of water, and let sit for one hour.

 Note, if your dry beans are a little old, or if you have
 reason to believe that they will be tough to cook (beans
 stored in hot or humid climates can get tough), you can
 add some salt to the water (1 1/2 teaspoons of salt 2
 quarts of water) which at this stage will help the beans
 soften when they cook later.

 SAUTE CUMIN, ONION, GARLIC: Heat a tablespoon of olive
 oil in a large thick-bottomed pot (the pot you will use
 to cook the beans) on medium high heat.

 Add the cumin. Once the cumin is sizzling, add the
 chopped onion. Cook for 5 minutes or so, until
 translucent. Add the minced garlic and cook for a minute
 more.

 ADD DRAINED BEANS AND WATER, SIMMER 2 HOURS: Once the
 beans have soaked, they should have expanded noticeably.
 Drain the soaking liquid.

 Add the drained beans and 2 quarts of water to the
 onions. Bring to a simmer. Partially cover the pot and
 lower the heat to maintain a simmer. Simmer for 2 hours.

 ADD SALT AND CILANTRO, COOK 30 MINUTES MORE: After the
 beans have simmered for 2 hours, add 2 teaspoons of salt
 (if you salted the soaking water in step 1, then taste
 first, and only add a teaspoon or so more of salt if you
 think it needs it).

 Add 1/2 cup chopped fresh cilantro. Let cook uncovered
 for another half hour, or until the beans are tender.

 SAUTE THE SPICES, THEN ADD ONIONS AND COOK: Heat 2
 tablespoons of olive oil in a large frying pan on medium
 high heat. Add the chipotle powder, chilli spice, and
 cumin.

 Once the spices are sizzling, add the chopped white
 onion and cook until translucent.

 Add the garlic and cook a minute more.

 ADD BEANS, THEN MASH: Add the cooked black beans (and
 liquid from the pot) to the frying pan. Use a potato
 masher to mash the beans in the pan. Let them cook 3 to
 4 minutes longer.

 If the beans are a little soupy for your taste, just let
 them cook longer. If too thick or dry, add more water.
 Adjust seasonings to taste.

 SERVE: Garnish with chopped green onions, fresh
 cilantro, and crumbled cotija or queso fresco cheese.

 Serve with tortilla chips or corn or flour tortillas
 (corn if you are gluten-free). Great in tacos or
 burritos, or for a dip, or a side with steak.

 Recipe by Elise Bauer

 RECIPE FROM: https://www.simplyrecipes.com

 Uncle Dirty Dave's Kitchen

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