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Oaxacan Refried Black Beans
In Oaxaca, black beans are a part of almost every meal. Though they sometimes are served whole, we especially liked the balanced, complex flavor and smooth, velvety consistency of refried black beans. We got a lesson in the importance of the daily basic from Rodolfo Castellanos, Oaxaca native and winner of Top Chef Mexico, and his mother. Lard gives these beans a rich meatiness, but coconut oil is a good vegetarian substitute. For a quicker version, see our pressure cooker variation. The beans can be stored in an airtight container in the refrigerator for up to a week. We liked this topped with cotija and fresh cilantro.
6
Servings
Don't soak the beans before cooking. Unlike other types of dried beans, black beans soften readily without soaking. And don't forget to reserve the bean cooking liquid; you'll need 2 cups when pureeing the beans in the food processor. And if you'll be making black bean soup, you'll need 3 cups to thin the beans. The liquid also is useful for thinning the beans when reheating (they thicken as they stand).
2¾ hours
35 minutes active
Ingredients
-
4
tablespoons lard or refined coconut oil, divided
-
1
large white onion, chopped
Directions
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01In a large pot over medium-high, heat 1 tablespoon of lard until barely smoking. Add the onion, tomatoes and guajillo chilies, then cook, stirring occasionally, until the onion is well browned, 5 to 7 minutes. Add the beans, whole garlic cloves, bay and aniseed, then stir in 10 cups water. Bring to a boil, then cover partially and reduce to low. Cook, stirring occasionally, until the beans are completely tender, 1½ hours to 2 hours.
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GET DIGITAL & PRINTJust finished and ate the beans, very flavorful. I did not presoak the beans, freshly ordered black beans from Gordo Rancho. I did find the skins on the beans with a bit more toughness than anticipated. The interiors were fully cooked. Do tomatoes added to the beans before they are fully cooked change the skin at all? I have read previously that may be the culprit.
If I do have access to dried avocado leaves (ordered online) would I add them after the beans are softened or add with the bay leaves? They are dried, so not sure they would rehydrate enough during the last steps of processing and refrying.
When you say lard, do you mean beef lard, or do you mean vegetable lard?