Mexican beans taste better a day or two after first preparing. Refrigerate the cooked beans overnight. The following day add a cup-full of water or broth and cook at medium high heat for 10-15 mins. Stir them with a wooden spoon to stop the beans sticking and break them up for refrying.
To Refry The Beans
Fry some garlic with a couple of chopped peppers or fresh chillies in good olive oil. Add the beans along with spices such as crushed toasted cumin seed, ground coriander, black onion seeds or a pinch of hing (asafetida), and herbs such as oregano, thyme or tarragon and more epazote if you have some available. After coating the beans well in the hot oil and the spices I sometimes bung in a couple of tomatoes or left-over cooked veg, or even soup from the day before.
Stir continuosly until most of the extra water has evaporated and the beans have formed a soft paste.
The whole process can be repeated a second time the following day providing you refrigerate the beans as soon as they’re cool enough.
Beans make a great filling or side-accompanyment to tortillas and are a nutritional complement for complete protein.