Thursday, May 6, 2010

Refried Chipotle Black Beans


It was an hour wait for Dos Caminos, Blockheads, Zarela's, and Mama Mexico, just a few of the fun Mexican restos in Midtown East. And though last year, I sipped my awesome $3 Blockheads margarita amidst the crowd spilling out of the place and onto the street, I wasn't having it this year. What's a girl to do? Make one of my favorite "Oh crap, I gotta sober up!" snacks at home!

Sure, refried beans are made from pinto beans and cooked in fat, but I'm taking a more flavorful approach to the traditional side dish. I used black beans here, and because I take "the more, the merrier!" approach to spices, I chopped up half a container of canned chipotle peppers- if you prefer to not set your mouth on fire, you can obviously use less. For ease and for some extra flavor, I used the canned kind in adobo sauce; sometimes I'll drain and rinse the peppers off, however, if I'm cooking for my sodium-sensitive honey. Throw some cilantro on top of the beans, serve with some warm tortilla chips, and of course, a margarita. Or a Dos Equis. Or a Corona. Or a Modelo. I'm not picky with Mexican beer.


The Whats:

* 3 tbsp. olive oil
* 2 cans low sodium black beans (I like to drain & rinse one can of beans, and leave the bean juice in the other)
* 1 small red onion, chopped
* 1 clove garlic, minced
* 1/2 can smoked chipotle peppers in adobo, diced
* optional- sprig of fresh cilantro

The Hows:

1) In a large skillet, heat olive oil over medium high heat; cook onion and garlic for 2 to 3 minutes until slightly softened.

2) As onions and garlic cook, mash beans in a mixing bowl until creamy. Add mashed beans to the pan and cook for 5 minutes, stirring frequently. Stir in chopped chipotles, and cook for another 3 to 5 minutes until bean mixture has thickened and no liquid remains. Remove from heat and serve hot.

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