refried black beans with pico de gallo
PREP TIME 15 mins, COOK TIME 2 hrs
1lb (450g) dried black beans
1 onion, roughly chopped
3 garlic cloves, roughly chopped
salt and freshly ground black pepper
1 tsp olive oil
For the pico de gallo:
2 tomatoes, diced
1 red onion, finely chopped
handful of cilantro leaves, chopped
juice of 2 limes
1 avocado, halved, pitted, and thinly sliced
1⁄3 cup grated Cheddar cheese (optional)
sour cream (optional)
1 Put the dried beans, onion, and garlic into a medium soup pot. Cover with water, season, and bring to a boil over high heat. Reduce the heat and simmer, covered, for 2 hours, or until the beans turn soft. Drain the beans but reserve 1 cup of the liquid.
2 Put the bean mixture and reserved liquid in a food processor, or use a hand-held blender, and blend until smooth.
3 In a heavy-based saucepan, heat the oil over medium heat. Spoon the blended beans into the pan and cook, stirring frequently, for 5–6 minutes, or until thickened.
4 To make the pico de gallo, mix the tomatoes and onion with the cilantro and lime juice. Serve the beans hot, topped with the pico de gallo, sliced avocado, and, if desired, cheese or sour cream.
|refried black beans with pico de gallo|