Refried Beans with Crumbled Queso Fresco and Tomatoes with Cilantro

Refried Beans with Crumbled Queso Fresco and Tomatoes with Cilantro

For the beans:

4 cups cooked black beans, DRAIN AND RESERVE COOKING LIQUID

I rinse my black beans and pick though for any rocks or debris then soak them overnight. After soaking, I cook them in UNSALTED water with 1 onion cut in quarters. I cook the beans over a low simmer until they smash easily between 2 fingers. Reserve the cooking water for the refried beans.

For the Refried Beans:

½ pound bacon, rendered and cooked until golden brown then set aside, reserve the bacon drippings/fat

1 tablespoon garlic, minced

4 cups cooked beans, drained

1 teaspoon ground cumin

½ teaspoon dried oregano

1 teaspoon chili powder

1 cup reserved bean cooking liquid

kosher salt, to taste

For serving:

crumbled queso fresco

cilantro, chiffonade

small diced tomatoes for color

crispy bacon, if desired

Heat 2 tablespoons of the reserved bacon fat in a saute pan. Cook the garlic until fragrant. Add the spices and toast for 1-2 minutes. Add the cooked beans and the reserved liquid. Mash with potato masher until the desired consistency is reached. Taste for seasoning. Serve topped with queso fresco, cilantro, diced tomatoes and crispy bacon.