Tuesday, May 11, 2010

20. Easy "Refried" Black Beans

I've been searching for an easy and perhaps more healthy way of whipping up a batch of refried beans. My search ended after I was inspired by the Food Network.

Best part about this recipe, it only took me 5 minutes to think up with the help of my husband, and prep was even faster. I even made it again to take to work with me that week and topped the beans with tomato & avocado. Yum.

Get out your food processor (or I'm sure a blender would work too), a can of black beans, olive oil, salt, pepper, cumin, cayenne pepper, white wine vinegar & one lime.

Drain your black beans and dump them in the food processor. Add a teaspoon of cumin, a dash of cayenne pepper (more if you like the heat), a splash of white wine vinegar and the juice of a whole lime. Add salt & pepper to taste, drizzle a couple table spoons of olive oil over the top, then blend.

This is a give & take process when it comes to the spices. Add more if you want the heat & spice, add less if you don't. You'll know when it tastes right.

Nice and smooth! You can serve them cold as a dip or throw them in a pan and heat them to serve them as a side dish.

We had ours with enchiladas verdes con pollo. My recipe for the enchildas are to come!

Easy "Refried" Black Beans

1 - 14oz can black beans
2-3 tbsp. olive oil
1 tsp. cumin
1 lime
white wine vinegar
cayenne pepper
salt & pepper

Drain 1 can of black beans and place in a food processor or blender. Add 1 tsp cumin, the juice of 1 lime, a splash of white wine vinegar and the cayenne, salt & pepper to taste. Then add 2 tbsp olive oil & blend until smooth. Less oil will give a chunkier paste & more oil will give a much smoother consistency. It's all up to you!



Kate said...

Looks delicious!

I've been looking for a good enchillada recipe, so I'm excited to read yours!

TheThingAboutDaisies said...

Mmmmm! Must not buy beans, must eat what is in the pantry and freezer,