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Refried Black Beans: The Ultimate Guide to Making Them at Home

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Easy, homemade refried black beans bursting with flavor from simple ingredients. Great as a side, filling, or dip!

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1/2 medium white onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper, plus more to taste
  • 2 (15-ounce) cans black beans, undrained
  • 1/2 cup vegetable broth (or water)

Instructions

  1. Sauté the Aromatics: In a large skillet or pot over medium heat, add olive oil. Once shimmering, add chopped onion and cook, stirring occasionally, until translucent and softened (5-7 minutes).
  2. Add Garlic and Spices: Add minced garlic and cook for 1 minute, stirring constantly, until fragrant. Add cumin, chili powder, smoked paprika, oregano, salt, and pepper. Stir to coat onions and garlic. Cook for 1 minute, stirring, to toast spices.
  3. Combine Beans and Broth: Pour in black beans (with liquid) and vegetable broth (or water).
  4. Simmer and Mash: Bring to a simmer over medium heat, then reduce heat to low and cook for 15-20 minutes, stirring occasionally.
    • Potato Masher: Mash beans directly in the skillet to desired consistency.
    • Immersion Blender: Blend carefully in the skillet until smooth.
    • Fork: Mash with a fork until desired consistency.
    • Food Processor: Transfer beans to a food processor in batches and pulse until smooth. Return the pureed beans to the skillet.

    Simmer for another 5-10 minutes after mashing, stirring occasionally, to allow them to thicken further. If the beans become too thick, add a little more broth or water to reach your desired consistency.

  5. Season to Taste: Taste and adjust seasoning as needed (salt, pepper, cumin, chili powder).

Notes

  • Spice Level: Adjust chili powder to control spice. Add cayenne pepper or hot sauce for more heat.
  • Bean Variety: Pinto or kidney beans can be substituted. Cooking time may vary.
  • Add-Ins: Consider adding chopped bell peppers, corn, jalapeños, or chorizo.
  • Make Ahead: Store in the refrigerator for up to 3 days. Reheat in a skillet or microwave.
  • Freezing: Freeze in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.
  • Using Dried Beans: Soak dried black beans overnight or use the quick-soak method. Cook until tender before proceeding.
  • Smoked Flavor: Add a finely chopped chipotle pepper in adobo sauce while simmering.
  • Lime Juice: A squeeze of fresh lime juice at the end can brighten the flavors.
  • Serving Suggestions: Tacos, burritos, quesadillas, nachos, dips, side dish, huevos rancheros.
  • Beans are too thick: Add more vegetable broth or water, a little at a time, until you reach your desired consistency.
  • Beans are too thin: Continue to simmer the beans over low heat, stirring occasionally, until they thicken.
  • Beans are bland: Add more salt, pepper, cumin, chili powder, or other spices to taste. A squeeze of lime juice can also brighten the flavors.
  • Beans are burning: Reduce the heat to low and stir more frequently. If the beans are sticking to the bottom of the skillet, add a little more olive oil or broth.

Find it online: https://mmmflavors.com/refried-black-beans/