Vegetarian Refried Black Bean Recipe
3 or 4 cups black beans, homemade or canned
1 tbsp. peanut oil (or favorite oil)
1 onion, diced
1 garlic clove, crushed
1 medium carrot, diced
1 can mild green chilies (4 oz) or roasted, diced anaheim peppers
1 tsp or more cumin seeds
1 tsp oregano
generous amounts of salt, pepper
dash of apple cider vinegar
fresh cilantro, to taste
Prepare beans and rinse. If using homemade black beans, you can reserve some of the cooking liquid.
Heat oil in a cast iron pan to medium and saute your onion until almost translucent. Add garlic clove and diced carrot and continue cooking until carrot softens slightly. Toss in your cumin seeds and oregano, letting them heat and release their fragrance. Mix in your can of chilies and season with salt and pepper. Take out 1/2 cup or so of the onion mixture and combine in blender either with reserved cooking liquid (1/2 to 1 cup) or water. Add your beans to the cast iron pan and combine thoroughly. Add extra cumin and/or oregano if you think it needs it after tasting. Let beans heat and flavors permeate. After at least 10 minutes fold your blended liquid into the other ingredients in the pan. Let cook for another 10-20 minutes (adding extra water or cooking liquid if it gets too dry) and then taste again, adjusting seasonings- you may need more salt. Sprinkle in a dash of apple cider vinegar and fold in some fresh cilantro. A few minutes later, take the pan off the burner and serve.
DH loved this recipe!