On Sunday, we met with two other families for a leisurely afternoon of catching up, playing with the kids, and enjoying a couple of margaritas. These are the friends that we hosted for the FFwD short ribs with everything else made from scratch back in February – and we’re happy that we’ve learned to let our hair down and have more laid back gatherings since then. Back when we scheduled last weekend’s gathering, we agreed from the get-go that we would make Mexican fare. My contribution to the party was a big bowl of black refried beans. I grew up eating pink/red refried beans, and when I first had black refritos it was love at first bite.
The secret to these refried beans is to let them simmer for at least half an hour with chorizo, onions, garlic, cumin, and a bay leaf before mashing them in a food processor. This recipe can be easily doubled or tripled.
GF360 Black Refried Beans with Chorizo
- 1/2 tablespoon olive oil
- 1 spanish chorizo link, peeled and cubed (approximately 2 ounces)
- 1 small onion, chopped
- 1 garlic clove, chopped
Heat the olive oil in a medium saucepan over medium flame. Sautee the chorizo until it starts rendering some of the fat. Add the onions and garlic and cook for four to six minutes, until fragrant and translucent. The water content in the onions will help deglace any browned chorizo bits from the bottom of the pan.
- 1 14 ounce can of black beans
- 1 bay leaf
- 1/8 teaspoon ground cumin
Add the beans without draining first, and combine with the base ingredients. Season with salt and black pepper to taste – the chorizo and bean liquid tend to be on the salty side. Add the cumin and the bay leaf and stir everything together.. Bring up to a boil and then reduce to a simmer for at least half an hour. The liquid from the beans will reduce, resulting in creamier beans.
To obtain the ‘refried’ texture, transfer the beans to a food processor and grind, working in batches as needed. If you want a creamier texture, puree them for a longer time and stream in a small amount of olive oil. My food processor is small-ish, so I always make an extra smooth batch and mix it with a chunkier one.
Where are the chips?