Refried beans are typically made from pinto beans, but black beans work well, too. Add a dab of sour cream if you crave a little richness.
Cooks' note:
•Beans can be made 1 day ahead and chilled, covered. Reheat, adding water if necessary.
Recipe information
Total Time
15 min
Yield
Makes 4 servings
Ingredients
2 garlic cloves, minced
1/2 tablespoon corn oil
1 (19-oz) can black beans, including liquid
1/2 to 1 cup water
1/4 cup chopped fresh cilantro
Preparation
Step 1
Cook garlic in oil in a skillet over moderate heat, stirring, until fragrant, about 1 minute. Add beans with their liquid and mash with a potato masher or the back of a large spoon to make a coarse purée.
Step 2
Continue to cook, stirring occasionally, until mixture is hot. Stir in enough of water to thin to a creamy consistency. Add pepper to taste.
Step 3
Serve warm, sprinkled with cilantro.
Nutrition Per Serving
Each serving about 125 calories and 3 grams fat
#### Nutritional analysis provided by Gourmet
