Nicaraguan · serves 6 · about 40 minutes
Nicaragua's silk-smooth refried reds — blended, then fried down until they pour slow like lava. The spread under every fritanga plate and inside every breakfast.
Ingredients
- 2 cans Iberia Small Red Beans W/S 15 oz
- 1/2 white onion, halved
- 2 cloves garlic
- 3 tbsp Iberia Baby Eels In Olive Oil 4 oz
- to taste salt
Method
- Blend the beans with their liquid, the onion, and garlic until pourable-smooth.
- Heat the oil in a wide pan; pour in the purée — it will sputter, then settle.
- Fry over medium, stirring steadily, 15-18 minutes, until thickened to a slow-pouring cream.
- Season with salt; loosen with water if it sets up too far.
- Serve under eggs, beside gallo pinto, or spread inside anything wrapped in a tortilla.