Spicy refried black beans

Yield: 1 Servings

Measure Ingredient
1¾ cup Dried black beans
6 ounces Bacon; chopped
1 large Onion; chopped
2 \N Bay leaves; crumbled
1 teaspoon Cumin
¾ teaspoon Dried oregano; crumbled
½ teaspoon Dried thyme; crumbled
½ teaspoon Dried red pepper flakes
¼ teaspoon Ground cloves
½ teaspoon Ground allspice
4 larges Cloves garlic; minced
3½ cup Chicken stock or canned broth; (unsalted)
3 larges Poblano chilies; (about 6 oz.)
1 large Red bell pepper
\N \N Salt and pepper to taste
5 ounces Monterey Jack cheese; grated

Place beans in pot and cover with cold water. Let soak overnight. (Or use the quick method: cover beans with boiling water and let soak 2 hours.) Drain and rinse thoroughly.

Cook bacon in heavy large saucepan over medium heat until just beginning to color, about 4 minutes. Add onion and next 6 ingredients. Saute until onion softens, about 5 minutes. Stir beans into the onion mixture, Add garlic and then stock. Simmer uncovered for 30 minutes.

Meanwhile, char chilies and bell pepper over gas flame or in broiler until blackened on all sides. Place in plastic bag for at least 10 minutes to loosen the peel. Peel chilies and pepper and dice, reserving any juices.

Set aside 2 T chilies and 2 T bell pepper for garnish. Add remaining chilies, bell pepper and any reserved juice to beans. Cover and simmer until beans are very soft. This will take between 1 and 2-½ hours, depending on the freshness of the beans.

Add salt (maybe ½-2 t) and pepper to taste. Using the back of a spoon, mash half of the bean mixture against side of pan. Continue cooking uncovered until thick and slightly dry, stirring occasionally, about 30 minutes. Check seasoning.

Preheat broiler. Spoon beans into 1-½ qt. shallow flameproof baking dish.

Sprinkle with cheese. Broil until cheese bubbles, about 4 minutes. Garnish with reserved chilies and bell pepper and serve immediately.

Note: I have not prepared this before (it's Gourmet Friday!), so I can't vouch for it's quality. The recipe, however, came from one of the gourmet magazines around about 10 years ago. When cooking beans, don't salt until the end of cooking, since salt somehow keeps the beans tough. So, avoid adding anything with salt in it, like salted broth, or Worcestershire sauce, etc.

Posted to TNT Recipes Digest, Vol 01, Nr 945 by Melissa Tarleton <meltimnick@...> on Jan 16, 1998

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