Frijoles Molidos ala Nica – refried beans

Ingredients for 5 servings:

• 1 gr. can/n beans, brown
• 1 large onion(s)
• 1 bell pepper(s)
• 2 tsp oregano
• Jalapeño(s), amount to taste
• 1 clove(s) garlic
• Salt
• olive oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

simple, vegan, great dip

Finely chop the onion, bell pepper, and garlic and fry in a pan with a little oil until lightly browned. Add the beans and their juices to the pan and mix well. Stir in the oregano and chopped jalapeños and continue heating until bubbling. Turn off the pan, add everything to the blender, and puree. The consistency is a matter of taste. The puree should usually be thick, similar to a warm pudding, for example, but it can also be a bit drier and firmer. You can easily control the consistency by adjusting how much juice you add from the beans to the blender and whether you add water or not. Season with salt. The frijoles molidos can be eaten simply with rice or dipped in fried corn tortillas or tortilla chips. I find they taste best with fried corn tortillas. If you don’t want to use canned beans, you can soak the beans the day before and then cook them until tender for about an hour.