Refried black beans is a very important dish in the kitchen of all Mexico because it is used with great frequency. Beans are the basis for many recipes because there are innumerable ways to present them.
Ingredients for 6 people
2 cups black beans
100 g lard
2 onions
1 sprig of fresh mint (optional)
1 sprig of fresh thyme (optional
1 fresh parsley sprig (optional)
3 garlic cloves
Salt
250 g shredded cheddar cheese (optional)
3 tortillas
preparation:
Wash the beans very well and soak them in cold water for eight hours.
Simmer them in a clay pot with water and an onion, the sprigs of mint, thyme and parsley. Add hot water, if necessary during cooking. Boil with the casserole covered for 2 hours or until the beans are tender.
When they begin to wrinkle, add a tablespoon of butter.
Salt when the beans are almost cooked.
Let boil for another half hour to season.
Discard the herbs.
Strain and crush the beans with a wooden spoon or grind in the kitchen processor if you prefer a softer texture.
Heat the lard in a large deep pan. Chop the other onion and sauté until tender. Season with salt and cumin.
Add 1/4 liter of broth and beans and fry until thickened and a roll can form. Stir constantly.
If you use the cheese, spread over the refried beans and cover the pan until it melts. You can also melt the cheese under the oven gratin at medium temperature.
Serve right away with triangles of tortilla fried and gilded in butter called totopos.
Ingredients for 6 people
2 cups black beans
100 g lard
2 onions
1 sprig of fresh mint (optional)
1 sprig of fresh thyme (optional
1 fresh parsley sprig (optional)
3 garlic cloves
Salt
250 g shredded cheddar cheese (optional)
3 tortillas
preparation:
Wash the beans very well and soak them in cold water for eight hours.
Simmer them in a clay pot with water and an onion, the sprigs of mint, thyme and parsley. Add hot water, if necessary during cooking. Boil with the casserole covered for 2 hours or until the beans are tender.
When they begin to wrinkle, add a tablespoon of butter.
Salt when the beans are almost cooked.
Let boil for another half hour to season.
Discard the herbs.
Strain and crush the beans with a wooden spoon or grind in the kitchen processor if you prefer a softer texture.
Heat the lard in a large deep pan. Chop the other onion and sauté until tender. Season with salt and cumin.
Add 1/4 liter of broth and beans and fry until thickened and a roll can form. Stir constantly.
If you use the cheese, spread over the refried beans and cover the pan until it melts. You can also melt the cheese under the oven gratin at medium temperature.
Serve right away with triangles of tortilla fried and gilded in butter called totopos.
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