Friday, April 23, 2004
I always thought making refried beans would be difficult. Not so, children. I'm so poor this week that I'm using up everything I already have in the kitchen, which includes a can of black beans, so today I tried my hand. I found a bunch of recipes, consolidated them into one based on what sounded good and the ingredients I had at hand, and came up with a tempting delight. Serve with, or over, sweet corn bread (follow any corn bread recipe; if it's not designated "sweet" already, use extra sugar).
1 can black beans
1 tomato
1 small onion
2 cloves garlic
some cumin - maybe half a teaspoon to a teaspoon
sesame oil (provides excellent flavor, but substitute canola or olive if you like)
That's all you need, except make sure you have a potato masher.
Heat the oil in a medium saucepan. Dice the onion, garlic and tomato; I say "dice" but I'm a lazy chopper so I used bigger pieces and it turned out just fine. Sauté the vegetables until tender. Drain and rinse the beans and throw them in. Cook a minute or so, then start mashing the beans right in the pot with the potato masher. You'll have to stop and scrape the masher clean occasionally, but then get right back to mashing. Cook until hot and as smooth as you can make it. Yum.
