Ingredients (6)
- 3 tablespoons lard or vegetable oil
- 1/2 cup finely chopped white onion
- 3 medium garlic cloves, finely chopped
- 2 teaspoons kosher salt
- 3 cups cooked black beans
- 3/4 cup water or bean-cooking liquid
Nutritional Information
- Calories183
- Fat7.49g
- Saturated fat0.58g
- Trans fat0.05g
- Carbs22.13g
- Fiber7.74g
- Sugar0.58g
- Protein7.86g
- Cholesterol
- Sodium319.66mg
- Nutritional Analysis per serving (6 servings) Powered by
Tip
How to Freeze Beans
Cooked beans can easily be placed into pre-portioned freezer bags for easy storage. Be sure to date the plastic bags with a permanent marker and consume within six months.
Read More
1 of 3
Next: How to Thaw Beans
Tip
How to Thaw Beans
Remove your frozen bags from the freezer and place directly in a saucepan with warm water. You can also run the bag under warm water in the sink. Toss some of the frozen beans into soups and stews, as they will immediately defrost due to the dish's high temperatures.
Read More
2 of 3
Next: How to Store Beans
Tip
How to Store Beans
Dried beans come in all different colors, shapes, and sizes, though their storage methods stay consistent across the board. Beans should be transferred to a food-safe container with a sealing lid. If beans are left in their original packaging, they'll dry out faster. Place the container in a cool, dry place that is away from any sunlight. You'll want to cook them within a year for ultimate freshness, though some beans have known to last for years.
Read More
3 of 3
Next: How to Freeze Beans
These beans work equally well in a breakfast burrito, nachos, or chilaquiles. The smoothness is a personal preference, so mash them as much or as little as you like.
This recipe was featured as part of our Nacho Recipes photo gallery.
Instructions
- 1Heat lard or oil in a medium frying pan over medium heat until shimmering, about 2 minutes. Add onion, garlic, and salt and cook, stirring occasionally, until vegetables are soft and just beginning to brown, about 5 minutes.
- 2Add 1 cup of the beans and mash completely with the back of a spoon or a potato masher. Add another cup of the beans and mash completely, stirring occasionally. Add remaining 1 cup beans and mash, leaving about half of the beans intact.
- 3Continue cooking, stirring constantly, until the bean starches begin to coat the bottom of the pan and turn golden brown, about 3 minutes. Add water or bean-cooking liquid, bring to a simmer, and cook, stirring and scraping the bottom of the pan to incorporate the water and heat the beans through, about 2 minutes. (The beans may initially look soupy, but they’ll thicken as they cool, so be sure to add all of the water or bean-cooking liquid.)
Recommended from Chowhound
Get fresh food news delivered to your inbox
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
