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    Spicy Refried Black Beans


    Source of Recipe


    internet

    List of Ingredients




    1 3/4 c Dried black beans
    6 oz Bacon chopped
    1 lg Onion chopped
    2 Bay leaves crumbled
    1 t Cumin
    3/4 ts Dried oregano crumbled
    1/2 ts Dried thyme crumbled
    1/2 ts Dried red pepper flakes
    1/4 ts Ground cloves
    1/2 ts Ground allspice
    4 lg Cloves garlic minced
    3 1/2 c Chicken stock or canned -broth (unsalted)
    3 lg Poblano chilies (about 6-oz.)
    1 lg Red bell pepper
    Salt and pepper to taste
    5 oz Monterey Jack cheese grated

    Recipe



    Place beans in pot and cover with cold water. Let soak overnight. (Or use the quick method: cover beans with boiling water and let soak 2 hours.) Drain and rinse thoroughly.

    Cook bacon in heavy large saucepan over medium heat until just beginning to color, about 4 minutes. Add onion and next 6 ingredients. Saute until onion softens, about 5 minutes. Stir beans into the onion mixture, Add garlic and then stock. Simmer uncovered for 30 minutes.

    Meanwhile, char chilies and bell pepper over gas flame or in broiler until blackened on all sides. Place in plastic bag for at least 10 minutes to loosen the peel. Peel chilies and pepper and dice, reserving any juices.

    Set aside 2 T chilies and 2 T bell pepper for garnish. Add remaining chilies, bell pepper and any reserved juice to beans. Cover and simmer until beans are very soft. This will take between 1 and 2-1/2 hours, depending on the freshness of the beans.

    Add salt (maybe 1/2-2 t) and pepper to taste. Using the back of a spoon, mash half of the bean mixture against side of pan. Continue cooking uncovered until thick and slightly dry, stirring occasionally, about 30 minutes. Check seasoning.

    Preheat broiler. Spoon beans into 1-1/2 qt. shallow flameproof baking dish. Sprinkle with cheese. Broil until cheese bubbles, about 4 minutes. Garnish with reserved chilies and bell pepper and serve immediately.

    Note: When cooking beans, don't salt until the end of cooking, since salt somehow keeps the beans tough. So, avoid adding anything with salt in it, like salted broth, or Worcestershire sauce, etc.

 

 

 

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