Spicy Refried Black Beans
- Ready In:
- 2hrs 30mins
- Ingredients:
- 14
- Yields:
-
5 cups
ingredients
- 1 3⁄4 cups dried black beans
- 6 ounces bacon, chopped
- 1 large onion, chopped
- 2 bay leaves, crumbled
- 1 teaspoon ground cumin
- 3⁄4 teaspoon dried oregano, crumbled
- 1⁄2 teaspoon dried thyme, crumbled
- 1⁄2 teaspoon dried red pepper flakes
- 1⁄4 teaspoon ground cloves
- 4 large garlic cloves, minced
- 3 1⁄2 cups chicken stock (or more) or 3 1/2 cups canned low sodium chicken broth (or more)
- 3 large poblano chiles (about 6 oz.)
- 1 large red bell pepper
- 5 ounces queso fresco, grated
directions
- Place beans in bowl and cover with cold water; let soak overnight.
- Cook bacon in large heavy saucepan until just beginning to color, about 4 minutes.
- Add onion and next 6 ingredients (bay leaves through ground cloves) and saute until onions soften, about 5 minutes.
- Drain beans and stir into onion mixture.
- Add garlic and then 3 1/2 cups stock; simmer uncovered 30 minutes.
- Meanwhile, char chiles and bell pepper over gas flame or in broiler until blackened on all sides.
- Place in plastic bag for 10 minutes.
- Peel chiles and pepper and dice, reserving any juices.
- Set aside 2 tablespoons chiles and 2 tablespoons bell pepper for garnish.
- Add remaining chiles, bell pepper and any reserved juices to beans.
- Cover and simmer until beans are very soft, about 1 hour, depending on freshness of beans.
- Using back of wooden spoon, mash half of bean mixture against side of pan.
- Continue cooking until thick and slightly dry, stirring occasionally, about 30 minutes.
- (Can be prepared 2 days ahead. Cover beans, bell pepper and chiles separately and refrigerate. Reheat beans over low heat, stirring frequently, before continuing.).
- Preheat broiler.
- Spoon beans into 1 1/2 quart shallow flameproof baking dish, sprinkle with cheese and broil until cheese bubbles, about 4 minutes.
- Garnish with resreved chiles and bell pepper and serve immediately.
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RECIPE SUBMITTED BY
Leslie in Texas
Spring, Texas