Instructions

Cooking the beans

1. Open up that black bean bag and empty them out by the handfuls, while carefully looking out for any small stones or unpleasant looking beans.
2. Next, put them in a deep pot and rinse them with water, twice.
3. Fill the pot with water. The amount of water depends on how liquidy you want the final result. I’d suggest at twice the amount of beans.
4. Add in the 3/4 head of garlic and tablespoon of salt and heat on high to a rolling boil.
5. Reduce heat to low and cook for about 6-7 hours. I do this overnight, which might not be the safest thing, but haven’t had an issue so far.

Refrying the beans

1. Think about how thick you want your refried beans. If you like them to be thick, get rid of some of that water, but save it in case you need to add more while cooking.
2. Add half of the avocado oil to a hot pan and fry chile de arbol until toasted. Get ready, cause this is when you may cough.
3. Remove the chiles and add to your pot of beans.
4. Add the rest of the oil and onions to the frying pan and fry until golden brown.
5. Add garlic powder and fry with onions for about 30 seconds or so.
6. Add onion mixture to the pot of beans, cover, and cook. Taste after about 5 minutes of cooking. If it needs more salt, add more. Every 5 minutes or so, check on beans and stir to ensure that they don’t get stuck to the bottom.
7. Once the beans are boiling and the white-ish foam from the top is gone, lower heat. Remove chiles to make your beans less spicy.
8. Use an immersion blender or a potato masher to blend/mash the beans until desired consistency.