Refried Jalapeno Black Beans

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Some of my families favorite food is Mexican. Due to my diet restrictions if I want to eat something I have to make it from scratch. Since creating Powdered Jalapeno spice I want to use it all the time. I decided to create another Refried Black Beans. This recipe was created to be one component of an Enchilada Casserole. These refried black beans can be made three to 4 days in advance if you can stop yourself from eating them.

I got the idea to create a Casserole dish as I didn’t have any on my blog. I never had casseroles growing up unless I was at a friends house. In my home, it was mostly Scandinavian food. My mom is a wonderful cook and Scandinavian food is amazing. But, I also loved the church casserole dishes from my childhood. I loved going to friends homes and having casserole dishes I had never eaten before.

Food is so intertwined in our culture. Food is connected to all of our senses. All of our senses play a part in food and are connected to our memories. For example, the smell of fresh bread can bring up a memory of your mother in the kitchen. The flavor of fresh bread brings us back to those same memories. We can pick up and squeeze the bread bringing about roots to the same memories. Food connects us to our world in sight, smell, flavor, touch, and hearing. Yes, hearing can also be connected to our food memories. For example, I often play music while doing my Christmas baking. My children connect certain Christmas songs to specific foods that I bake. Most holidays, celebrations, birthday’s, Weddings etc. have food connected to them.

These beans have a mild heat. I like spice and heat but I prefer it to be on the mild side.

Refried Jalapeno Black Beans

Ingredients:

2 cans of black beans drained

1/2 cup chopped onions

1 teaspoon salt

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/4 teaspoon Powdered Jalapeno

1/2 cup chicken broth

4 dashes Cholula

1/2 cup Spicy Jalapeno Enchilada Sauce

1/2 cup shredded pepper jack cheese

2 tablespoons coconut oil

Drain beans. Fry onions until translucent. Add 1/4 cup chicken broth and begin to mash. Add remaining ingredients except for enchilada sauce and cheese. if too thick add remaining chicken broth. Add the 1/2 cup enchilada sauce to beans before adding the cheese. Add cheese and allow to melt. Spoon and serve