With the added sweetness of caramelized onions and hint of cumin, these no-oil beans are a delicious spread in tacos and wraps or great dip.
Steps
1
Preparing the Beans
Ingredients
1/2 cup white onions, diced
3 cloves garlic, minced
1/2 jalapeño, seeded and minced
1/2 tbsp ground cumin
3 1/2 cups vegetable stock
2 1/2 cups black beans, cooked and drained*
First, gather and prepare your mise en place.
*Note: For added flavor, use this Basic Black Beans Recipe, to make the refried beans with.
In a hot fry pan, add the onions and reduce the heat to medium. Dry-sauté until they are translucent and golden, then add the garlic, jalapeño and the cumin. Once the onions begin to stick, add 1/4 cup of the vegetable stock to deglaze and help caramelize the onion.
Add beans and all the rest of the vegetable stock and bring to a simmer. Simmer for a few minutes to make sure the beans are soft enough to crush them between your fingers, signaling they are ready to mash.
2
Finishing & Serving the Refried Beans
Ingredients
sea salt, to taste
freshly ground black pepper, to taste
Reduce the heat to medium. Using a masher, mash the beans in the pan until smooth. Season with sea salt and pepper.
Serve as a dip, in wraps or burritos, or serve with corn tortillas with Salsa Borracha (or salsa of choice), Guacamole, shredded lettuce and a dollop of Cashew Sour Cream.
