Simple to prepare and bursting with Tex-Mex flavor, these refried black beans pair well with eggs, tacos, and so much more.
- 1 pound dried black beans
- 1 onion, peeled and divided in half
- 4 cloves garlic, peeled
- 2 tablespoons coconut oil or bacon drippings
- 1 tablespoon cumin
- 2 teaspoons coriander
- 2–3 teaspoons unrefined sea salt*
- 1 lime, juiced
- Place beans in a large bowl and cover with water to at least four inches above the beans. Allow the beans to soak overnight.
- The next day, drain and rinse the beans and place them in a large pot. Cover with fresh water and add one half onion and two whole garlic cloves. Reserve the remaining onion half and two garlic cloves for later.
- Bring the mixture to a boil, then reduce heat and simmer for about three hours until the beans are tender. It may be necessary to add a bit more water to the beans if you find the water level is decreasing too rapidly while cooking. Stir occasionally to prevent the beans from sticking to the bottom of the pot.
- When the beans are tender, turn off the heat. If there is excess liquid in the pot, you may want to scoop it out.
- Place a skillet over medium heat and add the coconut oil. Chop the remaining onion half and cook about five minutes, until softened.
- Mince the remaining two garlic cloves and add to the skillet, cooking for 30 seconds or so, until fragrant and lightly browned.
- Add the cooked onions and garlic to the beans, along with the cumin, coriander, salt, and lime juice. Stir to combine.
- If the beans are still mostly whole, use a potato masher to mash them a bit.
- Serve hot, with sour cream and salsa.
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