Mexican recipes
Refried black beans with jalapeno
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15 min
Mexican
Ingredients
- 1/4 cup lard (you can also use vegetable oil) 60 ml lard (you can also use vegetable oil)
- 1/4 cup onion (chopped) 60 ml onion (chopped)
- 2 clove fresh garlic (chopped) 2 clove fresh garlic (chopped)
- 2 pickled jalapenos, seeded, diced and chopped 2 pickled jalapenos, seeded, diced and chopped
- 1/2 tsp cumin 2.5 ml cumin
- 16 oz canned black beans 455 g canned black beans
- 1 cup shredded jack cheese (queso blanco or white cheddar cheese) 240 ml shredded jack cheese (queso blanco or white cheddar cheese)
Method
In a large skillet over medium heat add the lard, onions, garlic and jalapenos. Cook stirring often until the onions are soft and begin to turn transluscent.
Add the cumin and 1/2 cup of the beans. Using the back of a spoon, mash the beans. If the bean mixture is too thick add a tablespoon or more of water of liquid from the canned beans and stir.
Add the remaining beans and mash, adding extra liquid if necessary, until you get the desired consistency.
Add the grated cheese and stir until it melts and combines with the beans.
Let cool down and serve with your favorite Mexican dish.
Add the cumin and 1/2 cup of the beans. Using the back of a spoon, mash the beans. If the bean mixture is too thick add a tablespoon or more of water of liquid from the canned beans and stir.
Add the remaining beans and mash, adding extra liquid if necessary, until you get the desired consistency.
Add the grated cheese and stir until it melts and combines with the beans.
Let cool down and serve with your favorite Mexican dish.
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