me: So, the other day I decided (and just redecided right now) I want a robot that will make me homemade refried black beans on demand.
Laura: Hahaha! That’s the most ridiculous thing you’ve ever said
me: Hahaha, surely that can’t be the most ridiculous thing I’ve EVER said! Maybe in a while, but ever? 🙂
me: Hahaha! Well I still think it would be awesome. I mean it could do other household chores, like laundry and the dishes, but its primary duty would be to make me refried beans.
I’m not sure there are words to adequately express just how much I love refried beans, but that conversation with Laura is probably a pretty good illustration. In fact, I’m pretty sure my love of Mexican food actually stems from my love of refried beans. When we were in Mexico for Christmas two years ago, I swear I ate refried beans at every single meal. This is also where I became obsessed with refried bean and cheese omelets. (I know; I know. It sounds weird, but it’s delicious. Trust me.)
I’ve been making homemade refried beans for at least a year now, but I never really measured my spices or wrote anything down. Then a couple of weeks ago I set out on the quest for the perfect pot of refried beans. I started measuring, and writing, and tasting, and I am confident in saying I have finally perfected my recipe.
But before I get on with sharing it, can we take a moment to discuss the fact that refried beans are easily Top 5 on the list of least photogenic foods. The chip + Instagram was my attempt to make my bowl of refried beans look appetizing and photogenic. How did I do? Yeah…on to the deliciousness!
Prefect Refried Black Beans
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Yields: about 3, ½ cup servings Points Plus: 3
1 – 15 ounce can of black beans, rinsed and drained
½ – 1 cup vegetable broth
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon dried cilantro
½ teaspoon salt
¼ teaspoon ground cumin
Pour beans into small sauce pan and add enough vegetable broth to just cover the beans. Add garlic powder, onion powder, salt, cilantro, and cumin and stir until spices are dissolved.
- Bring to boil over medium-high heat.
- Once boiling, remove from heat and mash beans with a potato masher. NOTE: This will result in there still being some larger chucks of black beans in the mix. For smoother refried beans use an immersion blender or carefully pour mixture into a blender.
- Spray a skillet with a thin coating of cooking spray, add mashed bean mixture and “fry” over medium heat for 1 – 2 minutes stirring occasionally.
Serve your favorite way! Nachos, tacos, enchiladas, toastadas, with chips, in an omelet, the possibilities are endless!