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Mexican | |
| 1 tablespoon olive oil 1 small white onion, chopped 2 cloves garlic, minced 1/2 teaspoon ancho chile powder 1/2 teaspoon dried oregano Kosher salt and freshly ground black pepper One 15-ounce can black beans, drained and rinsed 2 tablespoons sour cream | |
| For the refried black beans: Heat the oil in a separate medium saucepan over medium-high heat. Add the onions and cook, stirring occasionally, until they are softened and translucent, 6 to 7 minutes. Stir in the garlic, ancho chile powder, oregano, 1 teaspoon salt and a few grinds of black pepper and cook, stirring, until the garlic is fragrant, about 1 minute. Add the black beans and 3/4 cup water and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until the beans are heated through, about 5 minutes. Continue to heat while gently mashing the beans with a wooden spoon, potato masher or fork until the mixture is thickened and only a few chunks of whole beans can be seen, about 5 minutes. Remove from the heat and stir in the sour cream. | |
Excellent | |
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