Suegra’s Refried Beans

Ingredients

• black turtle beans (Fill about one-third of the pot; exact amount not stated.)
• water (Fill the pot to the top initially; add a little at a time as needed to keep the beans moist.)
• 1 bunch fresh coriander (A little bunch, for cooking with the beans.)
• garlic (Amount not stated; added to the pot of beans.)
• 1 onion (A little onion, for cooking with the beans; separate from the onion used for frying.)
• 3 dried chipotle peppers (Added to the pot of beans.)
• salt (Amount not stated; add to the beans.)
• 1 onion (For each kilogram of beans; cut into pieces that are not too fine. Amount based on the unspecified bean quantity.)
• 4 dried chipotle peppers (Per kilogram of beans; remove some seeds for less heat, or leave them in for a spicier result. The amount is approximate and depends on desired heat.)
• rapeseed oil (A little, for cooking the onions and chipotles; amount not stated.)
• cheese (Plenty, to finish; optional and can be omitted for a vegan version. Type and amount not stated.)

Steps

1. 1

   Put black turtle beans in a large pot, filling it to about one-third of the pot’s size. The source does not give a bean weight or a pot capacity.

2. 2

   Fill the pot to the top with water. Add a little bunch of coriander, garlic, one small onion, about three dried chipotles, and salt.

3. 3

   Cover the pot and cook the beans for about 1–2 hours. Check them periodically; if they still have resistance when squeezed, continue cooking. Add water a little at a time as needed to keep them moist, avoiding excess water.

4. 4

   While the beans cook, cut another onion into pieces that are not too fine; the source suggests about one onion per kilogram of beans. Finely cut pieces may burn too quickly.

5. 5

   Prepare the additional chipotles, about four per kilogram of beans. Chop them, letting the seeds come away; scrape away some seeds for less heat, or leave them in for a spicier result.

6. 6

   Cook the chopped onion slowly in a little neutral oil such as rapeseed oil. Let the edges take on a little color and the onions develop a deep color without deeply caramelizing; avoid high, dry heat.

7. 7

   Add the prepared chipotles to the onions and cook gently so the chilies have time to release their flavor.

8. 8

   When the beans are tender enough to squeeze, add the onion and chipotle mixture to the pot. Cook together for about 5–10 minutes so the flavors combine.

9. 9

   Blend only about 10–20% of the beans, focusing on the top layer where the onions and chilies have floated. The aim is to thicken the beans while leaving most of them whole, not to make a smooth bean purée.

10. 10

    Reheat the beans after blending and cook until they thicken a little more.

11. 11

    Finish with plenty of cheese, if desired. Omit it for a vegan version; serve as a large portion to share.

Notes

The author withholds some ingredients or techniques as family secrets. No exact bean quantity, cooking temperature, cheese type or amount, or measured water/oil/salt quantity is provided. The transcript mentions cooking for about 1–2 hours and later says the beans have cooked for around two hours; use tenderness as the doneness cue. The post describes cheese as a finishing ingredient.

Nutrition per serving

• Mexican
• vegetarian
• vegan-option
• gluten-free
• stovetop
• slow-cooked
• side
• sharing