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Refried Black Beans

Black Beans – 2 x 15 ounces cans, drained but NOT rinsed

Olive Oil – 4 Tablespoons

White Onion – 1/2 large, finely chopped

Goya’s Salad & Vegetable Seasoning – 2 packets

Maggi’s Con Sabor a Costilla Seasoning – 1/2 teaspoon

Cumin – 1/2 teaspoon, ground

Garlic Granulates – 1/2 teaspoon

Tomato Paste – 2 teaspoons

Woncestershire Sauce – 2 teaspoons

Medium-Dry Sherry – 1 teaspoon

 

  • Open the two 15 ounces cans of black beans and place them in a large colander; drain WELL. Finely chop the half white onion.

 

  • To a medium size frying pan under medium heat, add the 4 Tablespoons of olive oil. Add finely chopped white onion and fry for about 4-5 minutes, lowering the temperature if onion starts to burn quickly.

 

  • Lower the temperature to medium-low, add drained black beans and rest of remaining ingredients. Using a large wooden spoon, incorporate well all the seasonings with black beans/onion mixture, using a folding-like motion to prevent beans from breaking apart and becoming a paste-like final product. Stir mixture regularly to prevent beans from sticking to bottom of frying pan. Lower temperature to the lowest setting and continue cooking until just a little moisture remains.

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