Ortega refried black beans

Yield: 1 servings

Measure Ingredient
1 pounds Dry black beans
\N \N Water
1 bunch Scallions - sliced
¼ cup Chopped cilantro
1½ teaspoon Salt
½ teaspoon Pepper
¼ cup Olive oil
1 \N Chopped yellow onion
4 \N Minced garlic cloves
\N \N Sliced scallions and cilantro sprigs for
\N \N ; garnish

Directions: Place the black beans in a heavy pot with enough water to cover them by 2 inches. Bring to a boil and boil for 2 minutes. Remove from heat and let stand covered for 2 hours. Drain and rinse the beans and return them to the pot. Add the scallions and cilantro and fresh water to cover.

Bring to a boil and then reduce heat. Cover and simmer until the beans are tender, about 45 minutes. Drain and save about 1½ cups of the bean liquid. Place the beans, liquid, salt, and pepper in a food processor.

Cover and process until pureed. To fry the beans, heat the olive oil in a large skillet. Saut‚ the onion and garlic until tender. Add the bean puree and saut‚ until heated through. Garnish and serve as a dip with tortilla chips.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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