REFRIED BLACK BEANS

Refried Black Beans image

Provided by Gabriela Cámara

Time 1h20m

Yield 4 servings

Number Of Ingredients 10

1/4 cup lard, vegetable oil, or mild olive oil, preferably lard
1 medium white onion, finely diced
2 cups Soupy Black Beans, drained, recipe follows
1/2 teaspoon fine sea salt, plus more to taste
1 quart water
2 cups dried black beans, rinsed
1 sprig dried epazote, available at Latin specialty stores; may substitute 1 tablespoon dried oregano or marjoram
1 clove garlic, smashed and peeled
1 teaspoon fine sea salt, plus more to taste
Dried or fresh oregano, preferably Mexican, for garnish

Steps:

In a large skillet over medium heat, add lard. When lard has melted and begun to shimmer, add onions; adjust heat to medium-low, stir, and cook until translucent and soft, 6-8 minutes. Add 2 cups of Soupy Black Beans, well drained, to the skillet. Use a potato masher to mast beans directly in the skillet, while alternately stirring with a wooden spoon, until the mixture becomes a thick, creamy, relatively uniform paste. (Alternatively, you can use a blender.) When the refried beans have reached the appropriate consistency, taste and season with salt as necessary. Makes about 2 cups. (Use Refied Black Beans in Chef Camara's Torta Ahogada recipe.)
Add water to a medium saucepan over medium-high heat; then add beans, epazote, and garlic. Season with salt, stir, and bring to a boil. Turn heat to low, cover, and cook at a gentle simmer until beans are soft but not falling apart, about 40-60 minutes (checking after 30 minutes).
Check beans for doneness by removing one from the pan and squeezing; it should be easily mashable. Taste and season with salt as necessary. Serve as a side dish, garnished with oregano. Makes about 4 cups.