Homemade Refried Black Beans are not only healthier, but indescribably rich. Despite it’s simple ingredients, this recipe packs big creamy flavor with a perfect smooth texture.
Refried Black Beans
Refried black beans are indescribably better than their canned counterparts. They are so smooth and warm and creamy with the absolute perfect texture. Plus there’s no weird metallic aftertaste from the can. Just all fresh, simple ingredients.
They’re naturally vegan, dairy free, gluten free, and pretty healthy. But none of that takes away from the absolute perfect flavor of making your refried beans from scratch.
What are refried black beans?
Refried black beans are just like your average refried beans, except instead of using pinto beans, refried black beans are made with black beans.
Despite their name, refried beans are not actually fried twice. They get their name from the Spanish name of the dish, frijoles refritos.
First the beans are cooked to soften them. Then they are fried or sauteed in fat, traditionally lard and in this recipe olive oil, with onions and seasonings and mashed.
How to Use Refried Black Beans
Refried black beans make a perfect side to any Mexican dish, such as tacos or fajitas. My kids actually like to put the beans in their tacos, which makes them extra delicious. (Brilliant, those kids of mine.)
They also make a great topping for nachos, or you can use them in recipes such as this simple taco dip or these 3 bean enchiladas.
Can You Use Canned Beans?
Yes! Instead of 1 pound of dry beans, use 4 (15 ounce) cans black beans. Don’t drain the beans, and just follow the recipe instructions for refrying. (so skip soaking and cooking portions.)
Remember to Soak the Black Beans!
Soaking your beans is a must for this recipe. Beans should be soaked in a large bowl with enough water to cover the beans, plus 2 more inches. Soak for 4-12 hours with 1-2 teaspoons salt.
Forget to soak your beans?! Don’t worry. You can still make these tasty beans right now.
For express bean soaking, boil water in a large pot. Place beans in a large bowl, and pour boiling water over beans until they’re covered, plus an inch. Then let soak for an hour before cooking.
Add Some Flare to Your Beans!
For a little extra spice, add some diced green chiles to your beans while refrying. It’s a super simple way to add a lot of extra flavor.
My favorite way to dress up my beans is with toppings. Some of my favorites include fresh cilantro, cotija cheese or chihuahua cheese (depending on whether I’m in the mood for extra flavor or extra melty comfort type cheese), fresh jalapenos, or homemade pico de gallo.
More Mexican Recipes You’ll Love
- Restaurant Salsa – zesty and fresh salsa, just like at your favorite Mexican joint but SO EASY to make in a food processor!
- Authentic Guacamole – creamy and fresh guacamole that will have you coming back for bite after bite.
- Easy Skirt Steak Fajitas – perfectly seasoned skirt steak, seared to perfection with onions and peppers for a classic Mexican favorite.
- Chipotle Cilantro Lime Rice – just like the restaurant with all fresh ingredients!
- Chipotle Barbacoa – simple slow cooker recipe packed with spicy earthy flavor (make it with that cilantro lime rice recipe above!)
Refried Black Beans
Ingredients
- 1 pound dry black beans
- 1 tablespoon olive oil
- ½ large onion finely chopped
- 1 garlic clove minced
- 8 cups water
- 1 teaspoon salt
For Refrying
- 2 tablespoons olive oil
- ½ large onion finely chopped
- 1 garlic clove minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
Instructions
Soak Beans
- Place beans in a large bowl. Cover with enough water so that it covers about 2-inches above the beans. Soak overnight or 8 hours. Drain before cooking
To Cook
- In a large pot, add olive oil, onion, and garlic. Saute until tender.
- Add drained beans and water. Bring to a simmer. Partially cover. Simmer for 2 hours.
- Add salt. Then simmer for an additional hour.
To Refry
- In a separate large skillet, heat remaining olive oil over medium heat.
- Add onion and garlic and saute until tender.
- Stir in cumin and chili powder, and cook for 2 more minutes.
- Add cooked beans to skillet with onions. Mash with a potato masher. Cook for 5 more minutes. Water will cook out, and the beans will continue to thicken as they cool.
- Add salt to taste. Top with favorite toppings, and serve warm.
Video
Notes
- This recipe is gluten free, dairy free, and vegan.
- BEANS NEED TO BE SOAKED! This recipe will not work if the beans are not soaked first. Soak for 4-12 hours with 1 tablespoon salt. Forgot to soak your beans? Check in the post above for a faster method.
- Old beans cook slower! Beans have a long shelf life, but the longer the beans have been sitting on the shelf, the longer they need to cook. If your beans have not softened by the end of the cook time, add a little more water and continue cooking for 30 minutes at a time until they’re soft.
- Can use pinto beans instead.
- Storage: Store covered in the refrigerator for up to 5 days.
- Freezer Directions: After cooking, allow to cool. Transfer to a freezer-safe container. Freezer for up to 3-6 months. To use, thaw in the refrigerator overnight. Reheat in a skillet.
Nutrition
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This is a must-make side dish for Taco Tuesday tomorrow! 🙂
Yumm! I love black beans and this recipe looks right up my ally, saving!
I had a whole bag of dried black beans in my cupboard, so I decided to make these and see how they differ to refried pinto beans. They turned out so good. I actually like them better, because they’re creamier.
Perfect side dish for taco Tuesday! Looks worthy of a restaurant, indeed!
I never liked black beans till I was an adult, now I can’t get enough of them. The thought of dipping crisp chips into refried black beans has me salivating! Making this recipe ASAP!