Oaxacan Refried Beans Recipes

OAXACAN REFRIED BEANS RECIPE

OAXACAN REFRIED BEANS Recipe image

Provided by á-3145

Number Of Ingredients 13

Ingredients

4 tablespoons lard or refined coconut oil, divided
1 large white onion, chopped
1 pint grape or cherry tomatoes
5 guajillo chilies, stemmed and seeded
1 pound dried black beans, rinsed
10 medium garlic cloves, peeled and kept whole, plus 5 medium garlic cloves, minced
3 bay leaves
1 teaspoon aniseed
Kosher salt and ground black pepper
4 teaspoons ground cumin
4 teaspoons ground coriander
1 tablespoon ancho chili powder
1 teaspoon dried oregano

Steps:

In a large pot over medium-high, heat 1 tablespoon of lard until barely smoking. Add the onion, tomatoes and guajillo chilies, then cook, stirring occasionally, until the onion is well browned, 5 to 7 minutes. Add the beans, whole garlic cloves, bay and aniseed, then stir in 10 cups water. Bring to a boil, then cover partially and reduce to low. Cook, stirring occasionally, until the beans are completely tender, 1½ hours to 2 hours. Stir in 2 teaspoons salt. Set a colander in a large bowl and drain the beans, reserving the cooking liquid. Remove and discard the bay leaves from the beans. Transfer the drained beans to a food processor and pulse a few times to break up the beans. With the machine running, add 1½ cups of the reserved cooking liquid and process until smooth, 2 to 3 minutes, scraping the bowl as needed. Taste and season with salt, then set aside. In a 12-inch nonstick skillet over medium, heat 2 tablespoons of the remaining lard until shimmering. Add the minced garlic, cumin, coriander, chili powder and oregano, then cook, stirring, until fragrant, about 30 seconds. Stir in the pureed beans and cook, stirring frequently, until beginning to brown on the bottom, 8 to 10 minutes. Stir in the pureed beans and cook, stirring frequently, until beginning to brown on the bottom, 8 to 10 minutes. Continue to cook and stir, adding reserved cooking water as needed, until the mixture has the consistency of mashed potatoes, 5 to 7 minutes. Off heat, stir in the remaining 1 tablespoon lard, then taste and season with salt and pepper.

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