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 Video
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.
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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Carrie Robinson says
This is a must-make side dish for Taco Tuesday tomorrow! 🙂
Cate says
Yumm! I love black beans and this recipe looks right up my ally, saving!
Laura says
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.
Sara Welch says
Perfect side dish for taco Tuesday! Looks worthy of a restaurant, indeed!
Jenn says
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!
Anita says
I've only ever use black beans in soup and never thought of using them in refried beans before, so thanks for sharing this awesome and easy recipe for refried black beans.
Jamie says
These turned out so good! I made them to go along with tacos and they were amazing. Thank you!
Emily says
I prefer homemade refried black beans to store bought any day! This recipe is simple, flavorful and I love that it makes a large batch.
Dannii says
Oh I really need to make these. They look amazing and will have so many uses.
Adrianne says
Great recipe and so many options for these beans, tacos, I must make ASAP. I love that you are showing us how to make these in easy steps, it is great and I can follow easily. Sunday dinner = sorted!! Thanks
Elaine says
These beans are absolutely amazing! I love how easy it is to make them, too. Just what I need!
Jen Reyes says
This is such a perfect side dish!! Everyone at my house loved this! A new favorite side dish at my house!
Mahy says
I can't wait to dip my favorite chips in these. I love beans, and there is just nothing better than eating beans every day! 😉
nancy says
thanks for the tips on how to make Refried Black Beans. i had these at my favourite mexican restaurant and could never recreate it until now
time wasted says
Why did you lie about there being a video.
Michelle says
I didn't. It's in the post right above the recipe. You can also find it on my youtube channel. If you have an ad blocker, maybe it's blocking the video. Here's the video on youtube as well. https://www.youtube.com/watch?v=7wZOQ7oaa8g&ab_channel=MichelleMedlin
Alejandra says
Oooo these looks so good for making a burrito with!!
Ali says
These looks perfect for making a burrito with!
Janessa says
OMG these were so good! We made them to serve with burrito bowls and I will never be using boughten again.
Anjali says
I absolutely love refried black beans and I use them in so many Mexican recipes -- but I typically just buy the canned version from the store. These were so easy to make and were way more flavorful than the canned store bought kind! I don't think I'll be going back to store bought again!
Tara says
Side dish, dip appetizer, topping - these refried beans can do it all! Wonderful flavor and texture.
Jill says
I love the convenience of a can, but boy these are SO MUCH BETTER! Thanks for sharing. We enjoy these in burritos, on nachos, as a side... so many good ways to eat them.
Glenda says
A delicious addition to taco Tuesday! I love how simmple and full of flavor these beans are. Thanks for sharing your recipe.
Joe says
These came out great--just as advertized!
Mariah says
Can you use canned black beans instead?
Michelle says
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.)
Andy says
I've tried a few black bean refrito recipes and this one is the best so far. My first attempts lacked flavour or the colour was an unappetizing pale grey. I think the 3 hour cooking time in this recipe really makes a difference. They came out a nice black/brown colour with a smooth, creamy texture and lots of flavour. Thanks!