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.
Course Side Dish
Cuisine Mexican, Tex-Mex
Keyword Refried Black Beans
Prep Time 5 minutesminutes
Cook Time 2 hourshours
Soak Time 8 hourshours
Total Time 10 hourshours5 minutesminutes
Servings 12servings
Calories 122kcal
Author Michelle
Ingredients
1pounddry black beans
1tablespoonolive oil
½large onionfinely chopped
1garlic cloveminced
8cupswater
1teaspoonsalt
For Refrying
2tablespoonsolive oil
½large onionfinely chopped
1garlic cloveminced
1teaspoonchili powder
1teaspooncumin
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.