Mashed black beans

I recently came across this Rick Bayless recipe for simple mashed black beans. Can you ever go wrong with a Rick Bayless recipe? I’m saying no. With a little tweaking for what I had on hand and what sounded good, I ended up with this:

  • 2 Tbsp. bacon drippings (I always have some in the fridge)
  • 3 garlic cloves
  • 1 15-oz can black beans, drained and rinsed
  • Salt

In the time it took The Yankee too cook up our fajitas (more on that later), I had these done like so:

  1. Put a dry skillet over medium heat and drop in three unpeeled garlic cloves; keep turning them till the skin is nice and browned and the garlic inside is soft; set aside to cool enough to handle, then remove skins
  2. While the garlic is roasting, drain and rinse a can of black beans
  3. Remove the pan from the heat for just a minute and drop in 2 Tbsp. bacon fat; let it melt (it will do this quickly and will also smoke quickly, thus the part about removing the pan from the heat), then drop in softened garlic and crush the cloves with a potato masher
  4. Pour in can of beans and give it all a good stir to incorporate the garlic
  5. After everything is heated through, use a potato masher or the back of a wooden spoon to mash the beans; you’re not looking for ice-cream texture here, just smush them up a bit
  6. Take the pan off the heat and add in as much water (probably 2-3 Tbsp) as is needed to be able to easily spread or spoon the beans
  7. Season with salt to taste — 1/2 teaspoon or so

These are fantastic eaten as is, sprinkled with cheese, on nachos, with fajitas, with burritos… use your imagination!

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6 thoughts on “Mashed black beans

  1. Awesome. I love the roasted garlic technique. I have been trying to find a good way to make re-fried black beans, these sound great!
    I loved ’em! 😀

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