Refritos (Quick Modern Version)

Makes 6–8 servings

This version incorporates the handwritten modifications and uses canned black beans for speed.

Ingredients

* 2 cans (540 mL / 19 oz each) black beans, drained and rinsed

* 2–3 tbsp olive oil

* 2 cups onion, finely diced

* 6–10 cloves garlic, minced

* 2 tsp whole cumin seeds, freshly ground

* 1 jalapeño or serrano pepper, minced

* Juice of 1 orange

* 1 tsp ground chipotle powder

* Freshly ground black pepper, to taste

* 1–2 tbsp fresh cilantro, chopped

Salt is optional if using canned beans.

Instructions

1. Sauté the vegetables

* Heat olive oil in a large skillet over medium heat.

* Add onion, jalapeño, half the garlic, and cumin.

* Cook about 10 minutes, until onions are soft and translucent.

2. Build the flavor

* Add remaining garlic and chipotle powder.

* Cook 1 minute more until fragrant.

3. Add beans

* Stir in black beans and orange juice.

* Mix well and cook 3–5 minutes.

4. Mash

* Using a potato masher or fork, mash beans to your desired consistency.

* Continue cooking another 2–3 minutes, stirring occasionally.

5. Finish

* Season with black pepper.

* Stir in chopped cilantro just before serving.

Serving Ideas

* Spread on tostadas and top with lettuce, tomatoes, cheese, avocado, and salsa.

* Stuff into bell peppers and bake.

* Serve alongside rice and a green salad.

* Use as a filling for burritos, tacos, or enchiladas.

Kristeva’s Upgrade

If you’re serving these at a gathering, fry a few strips of bacon, sauté the onions in the bacon fat instead of olive oil, then crumble the bacon over the finished beans. The smoky chipotle-orange combination works exceptionally well with black beans.