Yosemite Lodge Frijoles Negros - Refried Black Beans
Recipe from the Yosemite Lodge
Makes 4-6 servings
3 cups dried organic black beans
1/2 cup organic canola oil
1/2 organic red bell pepper, cut into a small dice
1/2 organic green bell pepper, cut into a small dice
1/2 organic jalapeño, seeded and cut into a small dice 1/2 organic onion, cut into a small dice
12 cups water
2 tablespoons organic ground cumin
4 tablespoons organic chili powder
Kosher salt to taste
Rinse beans, and set them aside.
In a large pot, sauté peppers and onion in oil until soft. Add water, beans, cumin and chili powder. Bring to a boil, then reduce heat to a simmer. Cook beans until tender. Drain the beans, reserving the cooking liquid.
Divide the bean mixture in half. Purée half of the hot beans and a small amount of cooking liquid with an immersion blender or a food processor. Mix the puréed beans into the whole beans. If necessary, add cooking liquid to achieve the consistency of refried beans. Add salt to taste.
Source: Fresno Bee newspaper, December 8, 2004