Oaxacan Refried Black Beans
- Makes6 servings
- Cook Time2 3/4 hours
- Active time plus cooling35 minutes active
- 6
In Oaxaca, black beans are a part of almost every meal. Though they sometimes are served whole, we especially liked the balanced, complex flavor and smooth, velvety consistency of refried black beans. We got a lesson in the importance of the daily basic from Rodolfo Castellanos, Oaxaca native and winner of Top Chef Mexico, and his mother. Lard gives these beans a rich meatiness, but coconut oil is a good vegetarian substitute. For a quicker version, see our pressure cooker variation. The beans can be stored in an airtight container in the refrigerator for up to a week. We liked this topped with cotija and fresh cilantro.
Don't soak the beans before cooking. Unlike other types of dried beans, black beans soften readily without soaking. And don't forget to reserve the bean cooking liquid; you'll need 2 cups when pureeing the beans in the food processor. And if you'll be making black bean soup, you'll need 3 cups to thin the beans. The liquid also is useful for thinning the beans when reheating (they thicken as they stand).
To access this recipe, you need to be a member.
Join Milk Street and get instant access to over 3,500 recipes for just $1.