Outrageously smokey and delicious homemade refried black beans.
Course Side Dish
Cuisine Mexican
Prep Time 3hours
Cook Time 5minutes
Total Time 3hours5minutes
Servings 10
Author Christin Mahrlig
Ingredients
1pounddried black beans
8slicesbacon,chopped
1large yellow onion,diced
1stalk celery,diced
2jalapeno peppers,stemmed, seeded and diced
2tablespoonsminced garlic,about 6 cloves
6cupschicken broth
1tablespoonkosher salt
3tablespoonsvegetable oil
Instructions
Rinse beans in a colander and get rid of any broken beans and debris. Set aside.
Place a Dutch oven over medium-high heat. Cook bacon for about 10 minutes.
Lower heat to medium and add onion, celery, jalapenos, and garlic. Cook until onion softens, about 3 minutes.
Add beans, chicken broth, and salt. Bring to a boil. Decrease heat and simmer uncovered until most of the broth has been absorbed and beans are tender, about 2 1/2 hours.
Working in batches if necessary, place mixture in a food processor and process until smooth.
Pour the vegetable oil into the same Dutch oven. No need to wash it. Heat over medium-high and add bean mixture. Cook until beans are hot, stirring frequently.