Yesterday I gave to you my latest Mexican creation, Pork Salsa Verde. It was part of a desire to break out of a garden-fresh rut. Yeah, even when whipping up dishes with things straight from my garden, it’s possible to get stuck in a rut.
The same holds true when making my sides for Mexican food. How many times have I said this goes great with my Authentic Spicy Spanish Rice or Super Easy Refried Beans? More times than I can count! When it came time to serve up a few sides to go with my Pork dish, I went to the pantry for a can of the usual refried beans. After all, we recently made a Costco run, so I have an entire case of Rosa Rita’s Refried beans in the pantry. That’s when I spotted a couple of cans of Bush’s Whole Black Beans just sitting on a shelf. Obviously, I bought the cans for some sort of bean recipe, maybe to add to a soup or something that I ended up not making. Nothing on this week’s meal planner required black beans. What the heck, let’s make our own refried bean. Wow, these were delicious!
Frijoles Negros Refritos (Refried Black Beans)
2 Cans Whole Black Beans (Bush’s is good)
2 Tablespoons Ground Cumin
1 Tablespoon Cayenne Pepper
1 Tablespoon Bacon Drippings
Drain most of the liquid from the black beans and empty cans into your blender. Season with cumin and cayenne pepper. Blend on puree setting until most of the beans are smashed. Some lumps are a good thing for a little texture. Taste and adjust seasoning as needed.
Melt bacon drippings in a skillet. Stir in seasoned beans. Fry over medium heat until bubbly.
Place beans in a serving dish. If desired, garnish with a little cilantro and Mexican Cheese such as Cotija or enjoy “naked”.
Serve with your favorite Mexican dishes such as Arrachera a la Parrilla (Grilled Flank Steak) or Easy Chorizo Tacos. Any thing that goes well with refried pinto beans will go equally as well with refried black beans.