Refried Black Beans

Soak the Beans: Place the black beans in a large bowl or pot and cover with several inches of cold water. Let them soak for at least 8 hours, or preferably overnight. This step helps to soften the beans and reduce cooking time. (8+ hours)

Cook the Beans: Drain the soaked beans and transfer them to a large pot. Add enough fresh water to cover the beans by about 2 inches. Bring the water to a boil, then reduce the heat to low, cover the pot, and simmer for about 1 hour, or until the beans are very tender and easily mashed. (1 hour)

Sauté Aromatics: While the beans are simmering, heat the cooking oil in a large skillet over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it. (10 minutes)

Combine and Simmer: Add the cooked black beans (with some of their cooking liquid) to the skillet with the sautéed onions and garlic. Stir in the chopped green chiles, chili powder, and cumin. Cook, stirring occasionally, for about 5 minutes, allowing the flavors to meld together beautifully. (5 minutes)

Refry and Blend: Transfer the black bean mixture to a food processor or blender. Process until smooth and creamy, adding more of the bean cooking liquid if needed to reach your desired consistency. Be careful when blending hot liquids! (5 minutes)

Finish and Season: Return the refried beans to the skillet or pot. Stir in the tomato paste, chicken broth (or vegetable broth), and apple cider vinegar. Season with sea salt and freshly ground black pepper to taste. Cook over low heat, stirring occasionally, for about 5 minutes, allowing the flavors to fully develop and the beans to heat through. (5 minutes)

Serve: Serve hot as a side dish, dip, or filling for burritos, tacos, or quesadillas. Garnish with your favorite toppings such as chopped cilantro, sour cream, or a dollop of salsa.