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Refried Beans with Mexican Beer Recipe

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This recipe for Refried Beans with Mexican Beer is from The Derksen Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
454 g (~2 ½c) black beans
1 medium onion, peeled & halved
1 stalk celery
1 carrot, cut in half
2 garlic cloves, smashed
2 bay leaves
2 ancho chiles (or 1-2 tsp chipotle powder)
1 TB cumin seed
1 TB coriander seed
1 Serrano pepper (or 1/2 tsp powder)
1 tomato, coarsely chopped
2 tsp oregano (Mexican if possible)
1-12oz bottle of Mexican lager
1 tsp kosher salt (3/4 tsp regular)
1/4 c canola oil
1/2 c cilantro, chopped
Juice of 1 lime
Directions:
Directions:
Pre-soak the beans. Put beans into a put and cover with 2" of fresh, cold water. Add half the onion, celery, carrot, garlic, bay. Bring to boil then turn down to simmer until nearly done (~30 minutes).

If using dried chiles, remove seeds then toast in a hot pan. Set in a bowl and barely cover with boiling water, soak until soft (~15 minutes) then discard the water. Meanwhile, toast the seeds in the pan. Toss together in food processor, add other onion half, tomato, spices, salt & 1/4 c beer. Blend smooth.

Drain beans and discard veggies. Mash 1 c beans. Heat oil over med high, then add all beans back into pot. Add sauce & beer, simmer 20 minutes. Stir in cilantro and lime, taste for salt and serve.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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