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Sunday, January 2, 2011

refried black beans

These are great as a side with
 your favorite tex mex, on nachos or tacos.

2 garlic cloves, minced
1/2 tablespoon olive oil
1 (19-oz) can organic black beans, including liquid
1/2 to 1 cup water
1/4 cup chopped fresh cilantro

Cook garlic in oil in a skillet over moderate heat, stirring, until fragrant, about 1 minute. Add beans with their liquid and mash with a potato masher or the back of a large spoon to make a coarse purée.

Continue to cook, stirring occasionally, until mixture is hot. Stir in enough of water to thin to a creamy consistency. Add pepper to taste.
Serve warm, sprinkled with cilantro.

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