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5 from 5 votes

How to Make Refried Black Beans

This delicious and flavorful recipe tells you how to make homemade refried black beans from the very beginning with dry, uncooked black beans. 
Prep Time10 mins
Cook Time3 hrs 30 mins
Total Time3 hrs 40 mins
Course: Side Dish
Cuisine: Mexican
Keyword: how to make homemade refried black beans, refried beans
Servings: 6
Calories: 313kcal
Author: Jessica Randhawa

Ingredients

TO COOK THE DRY BEANS (first round)

  • 1 lb dry black beans
  • 2 tsp olive oil
  • 1 white onion, minced
  • 5 cloves garlic, minced
  • 1 tsp salt
  • 2 quarts water
  • 1 bunch fresh cilantro, chopped

TO RE-FRY THE BEANS (second round)

  • 1 tbsp olive oil
  • 1/2 white onion, minced
  • 2 tsp chipotle chili powder
  • 1 tsp ground cumin
  • 1/2 cup green onion, chopped
  • fresh chopped cilantro, to garnish
  • lime juice, for serving

Instructions

FIRST PREPARE THE DRY BEANS

  • Overnight Soak- if you remember to soak your beans the night before, do it. Place your dry beans in a large bowl and cover with water by at least two inches. Let beans sit overnight.
  • Short Soak- If you’re like me and usually forget to soak your beans overnight, place the dry beans in a bowl and cover with boiling water for one hour.

TO COOK THE DRY BEANS (round one)

  • After soaking, drain the beans. To a large heavy-bottomed pot add two teaspoons oil over medium-high heat. Add the onion and sauté for approximately 3-4 minutes, or until softening and turning translucent. Add the garlic and cook for 1 minute more.
  • Add the drained pre-soaked beans and 2 quarts water to the pot. Bring to a simmer and cover partially. Reduce heat to medium-low, maintaining a low simmer. Simmer for two hours.
  • After two hours, add the cilantro and additional salt, to taste. Allow the beans to continue to cook, uncovered, until soft and tender, 30-60 minutes more.

TO RE-FRY THE BEANS (second round)

  • In a large pan or skillet, add the olive oil and heat over medium heat. Add the minced onion and sauté for 2-3 minutes. Add the chipotle chili powder and ground cumin and cook for an additional 2 minutes.
  • Add the cooked black beans AND the liquid from the pot to the skillet and mix well to combine. Use a potato masher to mash the beans in the pan until desired texture is reached.
  • If the beans are too thick, slowly add additional water until desired consistency is reached. On the other hand, if the beans are too soupy, continue to cook over medium-low heat, stirring frequently.
  • Season with salt and pepper, to taste. Garnish with fresh chopped green onion and cilantro.

Nutrition

Calories: 313kcal | Carbohydrates: 51g | Protein: 17g | Fat: 5g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 426mg | Potassium: 1224mg | Fiber: 12g | Sugar: 3g | Vitamin A: 455IU | Vitamin C: 4.7mg | Calcium: 125mg | Iron: 4.4mg
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