Ama by Betty Hallock

Author:Betty Hallock [Josef Centeno, Betty Hallock and Ren Fuller]
Language: eng
Format: epub
Publisher: Chronicle Books LLC
Published: 2019-10-04T16:00:00+00:00

REFRIED BORRACHO BEANS

Borracho beans make good refried beans. They’re great as a side, with huevos rancheros, or in breakfast tacos with cheese and bacon, a personal favorite. They’re great with everything, really. The additional bacon gives the beans extra oomph. I have a machacador for smashing the beans as they cook, but a potato masher or the back of a spoon work, too.

SERVES 4 TO 6

2 slices bacon, cut crosswise into 1/8 in [4 mm] strips

2 Tbsp finely chopped onion

2 1/2 cups [about 600 g] borracho beans (page 145), including a little bit of the liquid

Finely grated cheddar cheese for garnish

Heat a large cast-iron skillet over medium heat and add the bacon. Cook to render the fat and get the edges just a little crispy and slightly browned, 2 minutes. Add the onion and cook until translucent, 2 to 3 minutes.

Add the beans along with a little bit of their liquid. (The liquid will reduce and help to achieve a slightly creamy consistency.) Using the back of a spoon or a machacador, smash all of the beans, stirring occasionally and adjusting the heat as necessary so they don’t scorch. Cook until the liquid is reduced and the beans are creamy, 10 to 12 minutes. If you want the beans even creamier, transfer them to a blender while still hot and pulse.

Serve immediately with grated cheese on top.

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