This is an easy and delicious recipe for “refried” black beans. These are great in tacos, enchiladas, or as side.
I like to use freshly cooked dry black beans in this. I used to think that it was a lot of extra work to start with dried beans . . . until I started doing it. Obviously it’s not an option if you come home from work on a weeknight and want to whip these up, but if you know you want to make them in the next couple of nights, you just throw some in a pan of water to soak, then boil them while you are doing something else around the house. Once I started using the dried beans, I really noticed the improvement in flavor and texture. Now I use dried beans almost exclusively. Of course, you can absolutely use well-rinsed canned beans and have a great result with this recipe as well.
Probably more important than the beans is the broth. Be sure to use a good broth that you really like the taste of, because the broth adds a lot of flavor to the final dish.
These freeze well, so when I make them, I make a big batch, have black bean tacos that night, and use the leftovers in another meal later in the week, or freeze them.
