Refried Bayo Beans or Mayocoba Beans

Name: Refried Bayo Beans or Mayocoba Beans
Ingredients: 2 tablespoons grapeseed, canola or olive oil; 2 garlic cloves, minced; 1/4 teaspoon chile flakes; 2 cups cooked Bayo Beans or Mayocoba Beans, drained from their liquid (but keep the liquid); 1 cup cooking liquid from the Bayo Beans or Mayocoba Beans; Salt and freshly ground pepper to taste

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Author : Recipe by Olivia Lopez; headnote and adaptation by Leslie Brenner

Ingredients

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2 tablespoons grapeseed, canola or olive oil2 garlic cloves, minced1/4 teaspoon chile flakes2 cups cooked Bayo Beans or Mayocoba Beans, drained from their liquid (but keep the liquid)1 cup cooking liquid from the Bayo Beans or Mayocoba BeansSalt and freshly ground pepper to taste

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Instructions

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Step 1

Heat the oil with the garlic in a medium skillet over medium-low heat; once the oil is hot, add the chile flakes and cook till the garlic is fragrant and just starting to turn golden, about 3 minutes (do not let it brown).

Step 2

Stir in the drained beans and 1/2 cup of the cooking liquid, raise heat to medium and let them simmer 4 or 5 minutes, stirring frequently. In another minute or two, once the liquid reduces, remove the pan from the heat. Use a potato masher to mash the beans, leaving some chunks so it’s not completely smooth. The beans should quickly become creamy; if they’re too dry, add more of the cooking liquid, mashing it into the beans until it’s a consistency you like. Add salt and pepper to taste.