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Refried Black Beans with Cuban Oregano

December 9, 2016 Back to Picks >


1 15 oz can Black Beans
2 Tbsp Butter
� cup Onion, diced
2 Tbsp Garlic, chopped
2 Tbsp Cuban Oregano, chopped
� tsp Crushed Red Pepper flakes
1 Bay leaf
1 Roma Tomato, chopped
1 tbsp Cilantro, chopped
1 tsp Lime Juice
Salt and Pepper to taste

In a small saut� pan over medium heat, melt butter and add onion to the pan. After about 2 minutes on saut�, add garlic, oregano, and red pepper flakes and continue to cook for another 2 minutes. Empty the can of black beans into the saut� pan and heat until simmering. Mash beans using the back of a spoon or a potato masher until desired consistency leaving a few whole beans in the pan. Add bay leaf and tomato to the beans and simmer for about 30 minutes. When ready to serve, add cilantro, lime juice, salt and pepper.

Chimichurri Sauce with Cuban Oregano

1 bunch Parsley
8 cloves Garlic
3 Tbsp Onion, minced
5 Tbsp, White Vinegar
5 Tbsp, Water
1 tsp Salt
2 tbsp Cuban Oregano
1 tsp Crushed Red Pepper
� tsp Black Pepper
1 cup Olive Oil

Put all ingredients except Olive oil into food processor and pulse until roughly chopped. Slowly add oil to the sauce making sure not to process too finely. Sauce should be coarse.