Cassie’s Ruminations

Refried Black Beans

I got the inspiration for this recipe from One Particular Kitchen.

We had these with chimichangas and chipotle tomatillo salsa. A nice filling and healthy meal!

Refried Black Beans
Serves 2

4 medium cloves garlic, unpeeled
2 tbsp bacon drippings
1 15-oz can black beans (I like Bush’s brand)
1/8 tsp salt
1/4 tsp ground cumin

Place the garlic cloves in a dry saucepan over medium heat. Cook the cloves for 5-7 minutes, turning occasionally to toast all the sides. When the papery peels are mostly golden brown to black, remove them from the pan and take off the peels.

Add the bacon drippings to the pan and swirl to melt. Add the roasted garlic immediately and press them with a potato masher or the back of a wooden spoon to crush into small pieces. Add the beans, salt, and cumin to the pan and stir to combine. Squish about half of the beans with the potato masher. Add a tablespoon or two of water to thin the beans to a more spoon-able consistency if desired. Serve hot.