Authentic Mexican black beans
When I began visiting Cozumel, there was a black bean side that I just loved. I have since gone there, but now all the restaurants use pinto beans. These refried black beans were black and had a pasty texture. It was stiff enough that you could form peaks in it with your fork. I have been scouring the Internet, but all the refried beans that use black beans are all soupy, not black and pasty. Is someone out there have a recipe for these fabulous refried beans?
Comments
Bruce - this is likely not precisely what you had in Cozumel, as our recipe was inspired by travels to Oaxaca, nearly 1,000 miles west, but check out this refried bean recipe, which uses black beans. Texture-wise, I think it will have what you're looking for: a creamy thickness that's great for spreading, or simply sprinkling with cotija cheese and cilantro and serving as a side. Let us know how it compares! - April D.