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Recipe: Mom’s Refried Black Beans

Here’s a great recipe for refried black beans that I get from my Mom. These go great with breakfast, lunch, or dinner. I love them with eggs for breakfast, added in sandwiches, and also as a side to any meat dish. Just dipping some bread in them is also good!

You’ll need a pressure cooker, blender, and a frying pan. I use an Instant Pot Duo (6 quart) to make my beans, but you can also use a regular pressure cooker as well.

To me the signature ingredient in this is Worcestershire sauce. If you find yourself unwilling to make all these things at once you can also make the black beans first, put them away and then bring them back out to make the refried beans (you can even freeze them for long-term usage).

Make sure to keep a 3-1 ratio on the black beans and water so you have enough broth to make the refried beans.

Ingredients:

  • 2 cups of black beans
  • 6 cups of water
  • 1 whole onion
  • 1/4 of a green bell pepper
  • 2 garlic cloves – whole
  • 1 tbsp. of extra-virgin olive oil
  • Worcestershire sauce
  • Sazon (use your own mix or buy it premade)
  • Sugar (1 pinch)
  • Garlic Salt (approx. 6 shakes)
  • 2 tbsp. Sofrito
  • Salt (to taste)
  • 2 tbsp. of cooking oil (I use Grapeseed Oil)

Make the black beans:

  1. Put washed black beans, water, 1/2 of an onion cut up, 1 tbsp. of olive oil, 1/4 of a green bell pepper, and 2 cloves of garlic in a pressure cooker.
  2. Set to pressure cook for 30 minutes if using an Instant Pot (set to sealing) or if using a regular pressure cooker put on the stovetop. Quick pressure release when finished on Instant Pot.
  3. Throw away the garlic cloves.
  4. Now set your Instant Pot to Saute Mode and cook on low heat for 20-30 minutes until the beans thicken (if using a regular pressure cooker cook on stovetop). Add Sazon, Cumin (2 shakes), Sugar (1 pinch), Garlic Salt (6 shakes), 2 tbsp. of sofrito, salt to taste as you cook the beans. Feel free to adjust the other ingredients as you taste.
  5. Once the beans have thickened turn off and prepare to blend.
  6. Remove beans and liquid and separate (do not throw out the bean broth).

Make the refried beans mix:

  1. Put beans in a blender with 1/4 of an onion.
  2. Pour bean liquid up to where the beans are – do not pour over it. The mixture should be mostly beans.
  3. Blend beans and onion together until mixture softens. You can pulse the beans if you want to maintain some of the beans in the mixture.
  4. Put aside and prepare stovetop.

Make your refried beans:

  1. Add 2 tbsp. of cooking oil (I used grapeseed oil) to your frying pan and 1/4 of an onion cut up. Cook until onions infuse with the oil. You can either take out the onions here or leave them in – the choice is yours. I leave mine in.
  2. Add refried beans mix into the frying pan. Cook on low to medium heat. Add Worcestershire sauce (about 6 shakes) to the beans. You can add more to your liking. Taste to see if any extra salt is needed and add if so.
  3. Cook until your refried beans thicken.
  4. Enjoy!

You can add toppings like queso fresco on top, sour cream, or crema. Once we make a batch we normally refrigerate and use these over and over with different dishes. They also go really great in quesadillas! Hope you like them as much as I do!

Mom's Black Refried Beans

  • Difficulty: medium
  • Rating: ★★★★★
  • Print

Refried black beans that go great with breakfast, lunch, or dinner.


Ingredients

  • 2 cups of black beans
  • 6 cups of water
  • 1 whole onion
  • 1/4 of a green bell pepper
  • 2 garlic cloves – whole
  • 1 tbsp. of extra-virgin olive oil
  • Worcestershire sauce
  • Sazon (use your own mix or buy it premade)
  • Sugar (1 pinch)
  • Garlic Salt (approx. 6 shakes)
  • 2 tbsp. Sofrito
  • Salt (to taste)
  • 2 tbsp. of cooking oil (I use Grapeseed Oil)

Directions

  1. Put washed black beans, water, 1/2 of an onion cut up, 1 tbsp. of olive oil, 1/4 of a green bell pepper, and 2 cloves of garlic in a pressure cooker.
  2. Set to pressure cook for 30 minutes if using an Instant Pot (set to sealing) or if using a regular pressure cooker put on the stovetop. Quick Pressure Release on Instant Pot when finished.
  3. Throw away the garlic cloves.
  4. Now set your Instant Pot to Saute Mode and cook on low heat for 20-30 minutes until the beans thicken (if using a regular pressure cooker cook on stovetop). Add Sazon, Cumin (2 shakes), Sugar (1 pinch), Garlic Salt (6 shakes), 2 tbsp. of sofrito, salt to taste as you cook the beans. Feel free to adjust the other ingredients as you taste.
  5. Once the beans have thickened turn off and prepare to blend and put away excess beans.
  6. Remove beans and liquid and separate (do not throw out the bean broth).
  7. Put beans in a blender with 1/4 of an onion.
  8. Pour bean liquid up to where the beans are – do not pour over it. The mixture should be mostly beans.
  9. Blend beans and onion together until mixture softens. You can pulse the beans if you want to maintain some of the beans in the mixture.
  10. Put aside and prepare stovetop to make refried beans.
  11. Add 2 tbsp. of cooking oil (I used Grapeseed oil) to your frying pan and 1/4 of an onion cut up. Cook until onions infuse with the oil. You can either take out the onions here or leave them in – the choice is yours. I leave mine in.
  12. Add refried beans mix into the frying pan. Cook on low to medium heat. Add Worcestershire sauce (about 6 shakes) to the beans. You can add more to your liking. Taste to see if any extra salt is needed and add if so.
  13. Cook until your refried beans thicken.
  14. Enjoy!

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Recipe: Mom’s Signature Puerto Rican Sofrito

Sofrito is a staple of Puerto Rican cuisine and can be added as a base to rice, soups, stews, sautes, and anything you want. My Mom has been making sofrito my whole life and our recipe goes back generations in my family.

Not everyone makes it the same, but here is our family recipe for your use when cooking.

You’ll need a glass jar to store your sofrito inside after completion.

(Cubanelle pepper not pictured)

Ingredients:

  • 1 large green bell pepper
  • 1/2 cubanelle pepper
  • 1 bunch of cilantro
  • 1 large yellow onion
  • 4 mini sweet peppers / 4 Aji Dulce peppers or both
  • 1 garlic bulb

Prepration: Wash your vegetables before beginning the process.

Steps:

1) Peel garlic (do not mince) and cut vegetables to a size that will blend.

2) Pulse all ingredients in blender starting with onion and peppers, little by little to make the base until all combined. Do not add water.

3) If you prefer to have little chunks – keep pulsing until all combined or you can use the blend button for a smoother consistency. We choose to blend our sofrito so it will dissolve into our food.

4) Add Aji Dulce (also called Cachucha Peppers) if available. You can find this at Latin Markets although it can be hard to find in certain markets. Finish pulsing or blending depending on consistency preferences. We keep ours frozen as you can see above.

5) Move to a glass jar for storing in coldest part of your refrigerator (usually the upper back part). Freeze leftovers in an ice cube tray or ziploc bag. The sofrito will last a very long time in the freezer, but not so long in the fridge (about a month, 2 max) so keep that in mind.

Enjoy!

Mom's Signature Puerto Rican Sofrito

  • Difficulty: easy
  • Rating: ★★★★★
  • Print

A staple of Puerto Cuisine. Add this to your cooking regimen.


Ingredients

  • 1 large green bell pepper
  • 1/2 cubanelle pepper
  • 1 bunch of cilantro
  • 1 large yellow onion
  • 4 mini sweet peppers / 4 Aji Dulce peppers or both
  • 1 garlic bulb

Directions

  1. Peel garlic (do not mince) and cut vegetables to a size that will blend.
  2. Pulse all ingredients in blender starting with onion and peppers, little by little to make the base until all combined. Do not add water.
  3. If you prefer to have little chunks – keep pulsing until all combined or you can use the blend button for a smoother consistency. We choose to blend our sofrito so it will dissolve into our food.
  4. Add Aji Dulce (also called Cachucha Peppers) if available. You can find this at Latin Markets although it can be hard to find in certain markets. Finish pulsing or blending depending on consistency preferences. We keep ours frozen as you can see above.
  5. Move to a glass jar for storing in coldest part of your refrigerator (usually the upper back part). Freeze leftovers in an ice cube tray or ziploc bag. The sofrito will last a very long time in the freezer, but not so long in the fridge (about a month, 2 max) so keep that in mind.

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Recipes

Recipe: Mom’s Stovetop Barbeque Chicken

My Mom and I randomly decided to make a video of her recipe to her signature stovetop barbeque chicken. I thought I’d share it on here with you guys. It’s delicious so I hope you get a chance to make it yourself. There aren’t exact measurements for the ingredients because my Mom tends to alter the chicken each time to her liking. If you watch the videos you’ll get a good explanation on how to make it. Good luck 🙂

Ingredients:

  • Chicken
  • Tomato sauce
  • Tomatoes
  • Barbeque Sauce
  • Onions
  • Cilantro
  • Ketchup
  • Garlic

Seasonings:

  • Complete Seasoning
  • Garlic Salt
  • Black Pepper
  • White Cooking Wine (Marinade)

Estimated Cooking Time: 40 Minutes