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From: KJ (
Subject: Sure!
Date: March 20, 2003 at 9:20 pm PST

In Reply to: could you post one or two that look good? posted by Sabrina on March 20, 2003 at 8:40 pm:

(These are the yummiest beans I have ever had! I made them once for a party and swore that I would never settle for canned refried beans again. But that was before I had my PC, and these beans took most of a Saturday to make, so I went back on my oath. Now I am planning to revive that oath...)

Refried Black Beans

1-1/2 c black beans, soaked and drained
1 dried chipotle or other smoked chile
1 mild dried chile, such as pasilla, ancho, or mulato
4 cups water
3 Tbsp canola oil
2 onions, cut into small dice (2 cups)
3 garlic cloves, minced

Pressure-cooker method (the stovetop method states to cook for 1-1/2 hours!):

Pressure-cook the beans with the chiles and 4 cups of water for 6 minutes, or until soft. Let the pressure come down naturally. Add 1-1/2 tsp salt and let sit in the liquid for 10 minutes before draining. Reserve 1 cup of the cooking liquid. Discard the chiles.

Warm the oil in a medium skillet, then add the onions and garlic and saute over med-high heat for 8 minutes, or until the onions are browned. Add 1/3 of the cooked beans and 1/3 cup of the reserved liquid to the onions in the skillet. With a potato masher or the back of a spoon, mash the beans into the liquid. Continue cooking until the liquid evaporates. Add 1/3 more of the beans 1/3 cup of the liquid, and mash and cook again, stirring. Repeat one more time, mashing and cooking and stirring, until all the liquid is absorbed and the beans hold together in the pan without sticking to it. They shouldn't be very soupy, but they shouldn't be too solid, either.


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Smoky Black Bean Sauce
Red Bhutan Rice and Adzuki Beans

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