black beans | refried
Healthier and fresher than the fatty, canned stuff...
ingredients:
2 (32-ounce) cans black beans, rinsed and drained
2 cups water
3 tablespoons olive oil
1 bunch green onions, diced
2-3 garlic gloves, minced
1 1/2 teaspoons salt
1 tablespoon cumin
instructions:
Puree 2 cans of black beans in 2 cups water in food processor. Heat olive oil in a large saucepan over medium heat. Saute the onions with the salt and cumin until golden, about 10 minutes. Add the beans and continue cooking over medium heat, stirring frequently, until the liquid evaporates and the beans form a creamy mass that pulls away from the bottom and sides of the pan, about 15 minutes. Serve immediately.
ingredients:
2 (32-ounce) cans black beans, rinsed and drained
2 cups water
3 tablespoons olive oil
1 bunch green onions, diced
2-3 garlic gloves, minced
1 1/2 teaspoons salt
1 tablespoon cumin
instructions:
Puree 2 cans of black beans in 2 cups water in food processor. Heat olive oil in a large saucepan over medium heat. Saute the onions with the salt and cumin until golden, about 10 minutes. Add the beans and continue cooking over medium heat, stirring frequently, until the liquid evaporates and the beans form a creamy mass that pulls away from the bottom and sides of the pan, about 15 minutes. Serve immediately.
Comments