Happy 100th recipe from KellyintheKitchen! And just in time before the new year. These humble yet flexible refried black beans perhaps aren’t high-brow enough to be deserving of posting-milestone glory, but look beyond their simplicity to see the awesome possibilities. They work great as enchilada or taco filling, a topping for rice, a spread on top of toast, omelet filling or a side for scrambled eggs…the list goes on. My recipe includes ham, but these also make great vegan beans, sans ham of course. They are incredibly versatile. I ate them with a scoop of Greek yogurt and scallions on top and it was great. These are smart to have around. Happy 100!
3 cloves garlic, with peels still on
1/2 red pepper, diced
1 cup diced ham (optional)
2 cans of black beans (one can drained and rinsed, the other with the liquid)
dash of seasoning salt (I used Pilsen Latino Seasoning from the Spice House) – optional
salt and pepper
Just the Recipe link: Roasted Garlic Refried Black Beans
First, dry roast the garlic in a pan over medium low heat. Once they’re tender and soft, set the cloves aside until they’re cool enough to peel.
In another pan, heat a drizzle of olive oil over medium heat and add the red pepper. Once it’s softened, add the peeled roasted garlic and scallions and, if you’re not doing vegan beans, the ham. Stir around to crisp it up a bit, cooking for about 3 minutes if you’re using ham, or about 1 minute if not.
Add the black beans and go at the whole thing with a potato masher. Add a drizzle of olive oil, salt and pepper to taste, and if you want, a pinch of seasoning salt.
Cook, stirring occasionally, until the beans are heated through. Add a splash or two of water if you want a looser texture – I left mine as they were and they were great. Then serve them however you like! I gave ’em a good dollop of Greek yogurt and an extra sprinkle of scallions and was good to go. Enjoy!
5 thoughts on “100th recipe! and, Roasted Garlic Refried Black Beans.”
Congratulations! I love a good batch of refried beans, and these look fabulous. I never would have thought to dry-roast garlic in a pan–what a genius idea.
Thank you! I find any excuse possible to put roasted garlic in things. Now I just need a garlic breath remedy and I’ll be set for life….
I’ve been using Liquid Smoke to convert a lot of meat-based recipes into vegan. It’s all-natural and gives anything that smoky taste that usually comes from using smoked ham hocks, bacon, etc. I’m not a vegan, but I have been experimenting more with vegan dishes.
Anyway, love your blog. Happy New Year!
Ooo I’ve never worked with liquid smoke before! What the heck is it made of? I know it’s good in chili but I’ve never thought of using it to replace meat-y flavors – ingenious!
Love your blog too by the way :)
I just made these using pinto beans without the ham for a Super Bowl recipe. They were so tasty! Thanks for recipe 100 Kelly!