Refried beans are typically made from pinto beans, but black beans work well, too. Add a dab of sour cream if you crave a little richness. Recipe courtesy of Gourmet Magazine.
Refried beans are typically made from pinto beans, but black beans work well, too. Add a dab of sour cream if you crave a little richness. Recipe courtesy of Gourmet Magazine.
Cook garlic in oil in a skillet over moderate heat, stirring, until fragrant, about 1 minute.
Add beans with their liquid and mash with a potato masher or the back of a large spoon to make a coarse purée.
Continue to cook, stirring occasionally, until mixture is hot.
Stir in enough of water to thin to a creamy consistency.
Add pepper to taste.
Serve warm, sprinkled with cilantro.
Beans can be made 1 day ahead and chilled, covered. Reheat, adding water if necessary.
