Friday, January 8, 2010
This is the 4th way I've enjoyed the cuban black beans this week. (the first way was to eat them as is, the second was in huevos rancheros and the 4th way was in breakfast burritos. If I wasn't out of beans I would take what was left, and enjoy them a 5th way as a bean dip by mashing them and preparing them as I do for the refried beans, but then combining with salsa, sour cream, and topping with cheddar cheese and baking for 20 minutes. This has been a great way this week for basing meals off of what I already have, and therefore eliminating some cooking as most of the work was already done for me.
-cuban black beans, or canned black or pinto beans
-your choice of salsa, jalapenos, sour cream, cilantro, or cheese for garnish
Heat skillet over medium heat and coat with cooking spray or oil. (To make these beans more authentic you would add lard at this point.). Add a few cups of beans and their liquid to the skillet and mash with a hand potato mixer while heating. Add more bean liquid or water to reach desired consistency. (This will give you a chunky refried bean mixture, if you like them more smooth then process the beans in a blender or food processor prior to heating). Taste for seasoning and add salt if necessary before serving.