The traditional Mexican ingredient that is missing from your Refried Beans.

Von Ethan Chlebowski · 20 Min.

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Zubereitung

1. Heat the oil in a pan over medium heat. Fry the garlic slices until golden brown and crispy, then remove them and drain on paper towel.
2. Keep the infused oil in the pan. Add the minced onion and sauté until softened.
3. Add the black beans, drained or undrained, and lightly mash them with a fork or potato masher.
4. While continuing to mash, add small amounts of chicken broth until the beans break down and reach your desired consistency. If draining the beans, you will need more broth.
5. Add the epazote stalk and simmer for 10 minutes. Then check the texture: for looser beans, turn off the heat and stir in a little more broth; for tighter beans, simmer a few minutes longer. Beans thicken as they cool.
6. Season with salt until it suits your taste.
7. Serve topped with the crispy garlic chips, and optionally with crema, cotija cheese and cilantro.

Zusammengefasst aus dem Video von Ethan Chlebowski. Schau es dir für die Details an.

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