Breakfast Black Beans

I've always been a fan of Sandra Lee.  Maybe it's the similar name, Sandra Lee, Melissa Lee?  Maybe it's the cool tablescapes or fun cocktails she makes on her shows?  Who knows?  In any case, I'm generally a fan of her recipes, although I sometimes don't use all of her cooking shortcuts.  I came across one using refried black beans several years ago from one of her Semi-Homemade cookbooks.  I had never seen nor used refried black beans and thought I'd give it a whirl!   I modified it slightly a few years ago and do not remember her exact recipe any longer, however I think my version is pretty good and not to mention quicker and easier to make!  This recipe is a great side with some eggs and potatoes and makes for a hearty breakfast.  On occasion I will serve these beans for dinner with enchiladas, tacos or quesadillas. 

Breakfast Black Beans
Serves 3-4

1 can (14.5 oz) Refried Black Beans
1/4 cup Salsa
1/4 cup Chopped Cilantro
diced green chilies, optional
sour cream, optional

In a small saucepan, over medium-low heat, add beans and salsa.  Stir together.   Once incorporated, add almost all of the cilantro, saving just enough to sprinkle on the finished dish.  Stir occasionally until warmed through, about 5 minutes. 

I know it may not look delicious from this picture.  Give it a chance, it is refried black beans after all. I don't know if they were really meant to be a "pretty" food.  Spoon a helping onto a dish and serve with a sprinkling of cilantro.  If I happen to have a small can of diced green chilies, I might add a tablespoon or two and stir in with the salsa.  I'm pretty sure Sandra used this in her original recipe, however if I don't have any in the pantry I just go without and it's fine. If I also happen to have sour cream on hand, I might add a little dollop on top if I'm feeling a little luxurious.

xoxo Melissa