food

Refried pintos -

Pintos, garlic, onion, cumin, chili powder, ancho chili pepper, S&P, achiote paste (annatto seeds w spices, ground up) - not sure about achiote availability wherever you are, I can throw a rock and hit the Mexican border from my front door almost so it may not be readily available where you are.

Sweat diced garlic and onions. Set aside. Rehydrate ancho chili. De-stem and deseed chili. Purée chili, garlic and onion, otherwise chop as fine as possible. Anchos are low heat, 1000-1500 scoville units so it won't hurt coming out.

Mash beans. Pour a couple oz of oil into a pot. Heat oil. Add bean mash. Fry mashed beans until some color gets on the mash. Stir and repeat. Add puree. Season to taste, salt, pepper, and achiote paste. If you aren't making vegan, you can use Manteca for the oil here.

Achiote really makes a difference I think, just don't overdo it. You can add tomatoes, top w cheese, top w cilantro, whatever works.

That's the 'recipe' I got from my ex-wife's grandma from Mexico. No measurements at all, just add this and this and that until it tastes good.

https://asassyspoon.com/frijoles-negros/ Cuban black beans are SO FUCKING GOOD

I also like to roast chick peas with a chana masala spice mix and olive oil. Very tasty

Put a can of black turtle beans (strained and washed) in a frying pan with oil

Stir them and semi mash them until you have lots of crispy bits

Add spices as you cook: garlic, chili powder, apple cider vinegar, agave syrup, salt

Put em on rice or inside a burrito

if you can get your hands on some Salsa Lizano from Costa Rica, gallo pinto is super easy and tasty. https://stripedspatula.com/gallo-pinto/

Easy black bean recipe that I use frequently

Put a little oil in a saucepan, heat it up over low heat

Toss in some onion powder, garlic powder, oregano and cumin (i usually use around 2 tsp. each), but most importantly you'll want to grab some Sazón Goya (there are others, but this is what I use) and put in a sachet for about every pound of beans you're gonna cook

then just cook up the seasoning until it smells very fragrant, then add your beans (if they're canned, use the bean water, if you made them from dry, add some water or broth) and simmer until everything smells nice and the beans are hot.

serve with rice or whatever you're feeling like eating beans with

nice and lazy recipe, but it eats good

My refried bean recipe:

Instant Pot (I have a large 8qt so you may have to scale this down, if you don't have one you could do this all in a slow cooker or pot on the stove it'll just take longer):

• 1250g (~2lbs 12oz) dried pinto beans (or your bean of choice)
• 1 28oz can whole peeled tomatoes (add these at the end if you're doing stovetop/crockpot).
• 1 1/2tsp BBQ rub/smoked paprika
• 1/2tsp onion powder
• 1/2tsp garlic powder
• 1/2tbsp oregano
• 2halved onions
• 6-8 cloves garlic, smashed
• 4 bay leaves and/or or 1/2 sheet dried kombu
• 3.75L/16cups water (or to max fill line on IP)

Fry:

• 1/3cup light olive oil/canola oil
• 3 medium onions, diced medium
• 1 jalapeno, seeded and minced (adjust for spice tolerance)
• 6-8 cloves garlic, smashed
• 2tbsp tomato paste
• 1 1/2tbsp guajillo chili powder
• 1 1/2tbsp pasilla chili powder
• 2tbsp other mixed mexican chili powders (new mexico, cascabel, etc, or more guajillo/pasilla)
• ~1tbsp chili powder (the american kind)
• 1tbsp cumin
• ~1/4tsp ground black pepper

To finish:

• 1 tbsp oregano, mexican style preferred
• 1/2tbsp epazote (or 1/2tbsp more oregano)
• 1-1.5tsp MSG/Accent
• 1tbsp bouillon powder, or better than bouillon, or adobo seasoning, or 2 sazon packets
• Salt to taste if needed

Rinse/sort beans (no need to soak), add to instant pot, add ingredients then add water to max fill line. Pressure cook high 45min, wait at least 15min then pressure release. Remove onion halves, garlic, bay leaves and kombu. Don't worry if you don't get all the garlic/onion.

While they cook, fry onion/jalapeno on med-high heat until onion is very browned almost burning, then turn down to medium and add garlic/tomato paste and fry another 2-3min. Add the chili powders/cumin, fry 30 sec then shut off heat.

Add remaining ingredients and fried onion mixture to beans after pressure release. Use immersion blender to blend to desired texture.

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