I found this recipe written on a scrap of paper in the bottom of The Doris Project bag:
“Refried beans
salsa mixed w/taco seasoning
sour cream
cheese & onion on top.”
I decided to try it…
INGREDIENTS
•1 can black beans, drained and rinsed
•3/4 cup salsa
•1/2 cup onion, diced
•1 (4 oz) can diced chiles, drained
•1/2 cup stock*
•1/4 tsp Aleppo pepper
•1/2 tsp cumin
*I used chicken stock, ’cause I had an open carton in the fridge; if you want to go vegetarian, use veggie stock.
Heat the stock in a pan or large skillet over medium heat, then add the onion, Aleppo pepper, and cumin.
Bring to a boil, and simmer for five minutes until the onion is tender.
Stir in the chiles and the salsa and continue to cook over medium heat for another ten minutes.
Reduce the heat to low, add the beans, and cook for another 20 minutes, stirring often.
Transfer to a blender and purée until smooth, or, do as I did and use your immersion blender and give the mixture a good whizzz until it’s as smooth as you like.
Taste and season, if you think it needs it, with salt, black pepper, and a bit more cumin.
Serve with sour cream and shredded cheese.
Not too, too bad.
Of course, I used my own peach salsa, and Rich thought it a bit too sweet, so next time, I’ll go with plain salsa, or mebbe a jar of my tomato chutney.
Yeh…
That’ll work.