Quick Refritos

• 2 (20-ounce) cans black beans (preferably a Mexican brand such as La Castena), with liquid
• 10 cloves garlic, roasted (page 158)
• 4 Roma tomatoes, blackened (page 164)
• 2 tablespoons chipotle puree (page 153)
• 1/4 teaspoon cumin seed, toasted and ground (page 164)
• Kosher salt
• 3 tablespoons vegetable oil, for refrying
• 2 tablespoons coarsely chopped fresh cilantro leaves

1. In a saucepan, add the beans, garlic, tomatoes, chipotle puree, cumin seed, and salt and bring to a boil over medium-high heat.
2. Remove from the heat.
3. In the jar of a blender, add the bean mixture and puree until very smooth.
4. To refry the bean puree, in a large, heavy nonstick skillet, heat the oil over medium-high heat.
5. Add the puree and bring to a rapid boil, stirring constantly, until no steam rises from the beans and the liquid is evaporated.
6. Decrease the heat to medium and cook, stirring constantly, until the beans are a thick, semisolid consistency and slightly crusted and browned, about 20 minutes.
7. Stir in the cilantro and adjust the salt, if necessary.
8. Note: If you want the beans extra-spicy and smoky, add up to 4 more tablespoons chipotle puree.
9. For the most authentic refritos, substitute 3 tablespoons pork lard or duck fat for the vegetable oil.

black beans, garlic, tomatoes, puree, cumin, kosher salt, vegetable oil, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/quick-refritos-394029 (may not work)