Refried Black Beans

I made a big ol’ pot of my black beans the other day for an upcoming cooking class, and I started thinking about different ways to use them.

I smashed them up and refried them. I blended them with the hand blender and made black bean cakes, and topped them with shrimp that I’d marinated in tequila and other margarita-esque ingredients, like lime and salt. Then I whipped up another batch and added some spices and made the best bean dip this side of the Atlantic. I made black bean and corn salsa, too.

The key to the best refried beans in the world?

Duck fat.

Wherever you are, if you can get your hands on a jar of this stuff, it’s killer. You’ll never look at fried beans again the same way again.

Refried Black Beans

6 to 8 cups cooked black beans (canned are fine), drained
2 to 3 cloves garlic
sea salt and pepper to taste
2 to 3 tablespoons duck fat

Put the beans in a bowl, blend with a hand blender, and add garlic and sea salt and pepper to taste.
Put the duck fat in a heavy skillet over medium-high heat.

Add beans, and cook until they thicken up and dry out a bit. Top with queso fresco if you’ve got it.