Traditional Refritos

• 8 ounces dried black beans, rinsed 2 or 3 times in cold water and picked over for stones
• 4 quarts plus 1 cup (more or less) water
• 1 head garlic, halved
• 1/2 large white onion
• 3 teaspoons chipotle puree (page 153)
• 3 teaspoons tomato paste
• 1/4 teaspoon dried thyme
• 1 bay leaf
• 1/4 teaspoon cumin seed, toasted and ground (page 164)
• 3 small Roma tomatoes, blackened (page 164), or fire-roasted canned tomatoes, if available
• 1 jalapeno chile, dry-roasted and stemmed
• 1 tablespoon kosher salt
• 1/4 cup vegetable oil, for refrying

1. Drain the beans, watching for any rocks you might have missed earlier, and place in a large, heavy pot.
2. Add the water, garlic, onion, chipotle puree, tomato paste, thyme, bay leaf, cumin, tomatoes, and chile, and gently simmer over low to medium heat, stirring occasionally, until the beans are tender, about 2 1/2 hours.
3. Add small amounts of water as necessary to keep the beans covered, but not more than you need or the beans will be watery.
4. When cooked, remove from the heat and add the salt.
5. Remove the bay leaf and garlic.
6. Squeeze out the softened garlic cloves from their skins back and return to the pot.
7. In the jar of a blender, add the contents of the pot and puree until smooth.
8. To refry the bean puree, in a large, heavy nonstick skillet, heat the oil over high heat.
9. Add the puree and bring to a rapid boil, stirring constantly, for 3 minutes.
10. Decrease the heat to medium-high and cook until the beans are a thick, semisolid consistency, about 20 minutes.
11. Adjust the salt, if necessary.

black beans, water, garlic, white onion, chipotle puree, tomato paste, thyme, bay leaf, cumin, tomatoes, jalapeno chile, kosher salt, vegetable oil

Taken from www.epicurious.com/recipes/food/views/traditional-refritos-393988 (may not work)