Hi everyone, welcome back!
This is my go to bean recipe for everything from tacos to burritos and of course Huevos Rancheros. This is part 1 of a 3 part series on how to make huevos rancheros.
This recipe is quick and easy. There's no need to soak the beans if you are using an InstantPot or a pressure cooker. These re fried beans have a wonderful flavor from Piquin chilies and all the aromatics used in the stock. The texture of these refried beans is so much better than those of canned beans because they are cooked from scratch and then mashed by hand.
Ingredients List: Black Beans
1 1/2 cups dried black beans
1 large onion (quartered)
3 carrots (rough chop)
2 stalks celery (rough chop)
1 head garlic cut in half
3 bay leaves
1 tablespoon cumin seeds
3 guajillo chilies
3 tablespoons olive oil
2 tablespoons tomato paste
8-10 cups of water
Ingredient List: Re Fried Beans
Use all cooked black beans
4 cloves garlic
1 small onion
1 tablespoon cumin seeds toasted & ground
2 tablespoons olive oil
1 cup reserved liquid from beans
Step by Step instructions:
Start by chopping your onion, garlic, celery & carrots.
Next pre heat your Instantpot on sauté function on normal. If you don't have a InstantPot you can use a large heavy bottom sauce pan on medium heat. Next add you oil, cumin seeds, guajillo chillies & bay leaves. Let them toast for 2 minutes.
Next add tomato paste and cook for 3 minutes. Then add onions, carrots, celery & garlic and cook for 15 minutes until veggies are slightly brown and the onions have become slightly translucent.
Now add 1.5 cups of dried beans & fill with about 8-10 cups of water.
If using an InstantPot, turn the pressure cooker setting on high and pressure cook for 22 minutes.
If using a stock pot, bring liquid to a boil and then cover with lid & bring to a simmer until beans are soft for about 2 hours.
Next we are going to strain the liquid through a fine mesh strainer/colander. Remove all the veggies, chilies, bay leaves & discard.
Save 2 cups of the liquid to use in the re frying of the beans.
Once strained, let's start making the refried beans.
Start by chopping 1 onion and 4 cloves of garlic. Pre heat a medium size sauté pan on medium low heat and add cumin seeds and toast for 3 minutes until they become fragrant.
Remove cumin seeds from heat and put them in a spice grinder once they have cooled off. Grind cumin for a powder like consistency.
Next to the pan add olive oil, onions, garlic, 2 teaspoon of salt & 1 teaspoon black pepper. Sauté on medium heat for 8 minutes until onions and garlic develop color and become translucent.
Next to the pan add 1 cup of the reserved broth. Bring to a simmer and add ground cumin and beans.
Season with a generous amount of salt and pepper as the beans have not been seasoned yet. Make sure to taste and adjust seasoning for your preference.
Next turn off heat and use a potato masher or a blender. Mash or puree until desired consistency is achieved. I prefer for the beans to be a little lumpy so it adds texture to my dishes. You can also puree them until very smooth. It is up to you.
Once beans are mashed, bring them to a simmer for 5 minutes and then remove from heat. This recipe makes a lot of refried beans so I save an additional 2 cups of liquid to use when reheating the following days.
Now that your beans are done cooking, remove from heat and let it cool. You can store for up to 1 week in the fridge. You can also store it in the freezer and let it thaw for future use. This recipe is part 1 of 3 in our series on how to make Huevos Rancheros.
I hope you love this recipe as much as I do.
Happy cooking!!
Check out this recipe on youtube!
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