This is a different version of refried beans... don't let the long ingredients list fool you! The recipe is a lot easier than it looks. Like usual, this is for one person but can be multiplied.
Vegetable or chicken broth
1 cup dried black beans
1/2 cup diced carrot
1/2 cup diced celery
1/2 cup chopped onion
2 cloves of garlic
1 bay leaf
1 tablespoon olive oil
1 bottle of light beer (I use Corona because I usually have some)
1 teaspoon cumin
1 1/2 teaspoons chili powder
Garlic salt- to taste
Parsley- to taste
1/4 cup fresh cilantro (or 1-2 tablespoons dried)
The day before making this, soak the beans in a bowl covered by 2-3 inches of water. Soak overnight.
Drain the beans, and place in a pot. Cover with half-and-half water and broth, until covered by about 2 inches. Add carrots, celery, bay leaf, 1 garlic clove, and onion. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the beans are almost cooked. They should still be a little hard in the middle.
Drain the bean mixture and discard the bay leaf. Place half in a bowl, and mash coarsely (I use a potato masher, but a fork or food processor would work).
In a large frying pan, warm up the olive oil over medium heat. Add the second garlic clove, minced, and the cumin and chili powder. Cook and stir until it forms a thin paste and becomes fragrant. Add the mashed and whole bean mixtures and mix well.
Pour in the bottle of beer. Bring to a coil, then reduce heat and simmer for about 2 minutes, or until the liquid is soaked up and it resembles refried beans. Season with parsley, garlic salt, and cilantro. Squeeze some lime juice over the top before serving.
Makes 4 1-cup servings, 249.25 calories in each.