Either Refried or whole beans are a staple in Tex-Mex cuisine, I love both Pinto and Black beans, but I suppose I tend to order more whole black beans rather than refried. My Mexican Black Beans recipe is small, serving only about 4 people, If I were making it for a large group, I would more likely start with dried beans and go from there. But since there are only two of us normally, this recipe is perfect. I have a jalapeno in this recipe, which could be too spicy for those with sensitive stomachs, I often will use red pepper flakes as a substitute and they work great, that will also allow you to have more control over the spice level if that’s a concern.

Oct. 1, 2021, 11:54 a.m.

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