Incredibly useful, refried black beans are a base for nachos or tostadas, as well as a side for enchiladas and other Tex-Mex main dishes. Make these beans a key to your next pot-luck or picnic party. Notice our recipe calls for bacon, so this is not the vegetarian version. Of course, it’s the bacon that makes this dish taste so good!
Serve with sour cream and pico de gallo. Great on Chicken Tostadas.
Ingredients
- 1/2 pound of bacon, diced
- 3/4 cup white onion, chopped
- 8 cloves of garlic
- 4 jalapeño peppers, seeds removed and diced
- 2 or 3 cans black beans (15-ounce)
- Cilantro
Instructions
- In a hot skillet, preferably cast iron, cook diced bacon until it begins to crisp. About ten minutes.
- Add diced onion, minced garlic and chopped jalapeños. Sauté over medium heat for 3 to 5 minutes. Stir until everything softens. Add the tomato and cook for a few minutes until it begins to fall apart.
- Add the black beans and sauté until the mixture thickens, about 7 to 10 minutes. Add salt, pepper and cilantro to taste.
- Using an immersion blander, puree the beans until mostly smooth. Leave a few identifiable whole and partial beans. Continue to cook over medium heat for six or seven more minutes.
- Allow to cool before serving.
Note: Serve with sour cream and pico de gallo. Great on Chicken Tostadas.
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