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Monday, June 27, 2016

refried black beans with pico de gallo

How to make refried black beans with pico de gallo recipe - Enjoy this Mexican-style side dish of mashed beans with a tomato salsa over rice for a satisfying meat-free meal.


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

To serve:
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 recipe
refried black beans with pico de gallo
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