Black Bean Frijoles

By bakers_delight85

Ingredients

• 1 lb. dried black beans (2 cups), rinsed and picked over
• 1 Tbsp. plus 1 tsp. vegetable oil, preferably canola oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 3 Tbsp. chopped fresh cilantro
• salt to taste
• 4 tsp. chili powder
• 1 Tbsp. ground cumin
• 6 Tbsp. nonfat plain yogurt for garnish

Preparation

Step 1

Soak beans overnight in water. Drain. In a large heavy-bottomed saucepan or Dutch oven, heat 1 tsp. oil over medium heat. Add onions and garlic; sauté until softened, about 8 to 10 minutes. Add beans and 8 cups fresh water and bring to a boil. Reduce the heat, and simmer, uncovered, for 1 hour. Add cilantro and 1 tsp. salt and simmer, adding water as necessary, until the beans are soft and the liquid is thickened and aromatic, about 45 minutes longer. Remove from the heat and cool.
Mash beans coarsely in batches in a food processor or with a potato masher. Make sure not to puree until smooth; you want texture.
Heat the remaining 1 Tbsp. oil in a large nonstick skillet over medium heat. Add chili powder and cumin; sauté for 1 minute. Add the mashed beans and fry, stirring often, until they begin to get crusty and aromatic. If they seem too dry, add some water. Mash and stir as they cook. There should be enough liquid so that they bubble as they cook, while at the same time a thin crust forms on the bottom. Cook for about 10 to 20 minutes and serve immediately topped with a dollop of yogurt.