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Refried Black Beans (serves 6 to 8)
1 lb. dried black beans, soaked and rinsed
dash chili powder
1 clove garlic, crushed
1/2 tsp. ground cumin
1 small onion, chopped
1/2 tsp salt
6 cups water
1 Tbsp vegetable oil
4 oz. crumbled goat cheese (about 3/4 cup)
2 Tbsp. finely chopped fresh cilantro
In a slow cooker, combine beans, chili powder, garlic, cumin, onion,
salt and water. Cover and cook on HIGH 6 to 7 hours or until beans
are soft. Drain beans and partially mash with a potato masher or
in a food processor, leaving about half of the beans whole. Just
before serving, heat oil in a large skillet over med. heat. Add
partially mashed beans, heat, and stir until fairly dry. Serve
topped with goat cheese and cilantro.
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Black Beans 01