Description
Making your own refried beans is easy. In just under 15 minutes you can have homemade black refried beans that taste better, and are healthier than any canned refried beans.
Ingredients
Scale
- FOR REFRIED BLACK BEANS:
- 2 tablespoons butter (sub grape seed oil if vegan)
- 1 yellow onion, chopped
- Sprinkle of sea salt
- 1 teaspoon plus 1/2 teaspoon chili powder
- 1 teaspoon cumin
- 1/8 to 1/4 teaspoon cayenne pepper (optional)
- 1 teaspoon smoked paprika
- 4 to 5 garlic gloves, minced
- 2 cans black beans, rinsed and drained*
- Fine sea salt to taste
- Filtered water
- OPTIONS FOR TOPPINGS:
- Cojita cheese or Queso Fresco, crumbled
- Green onion, chopped
- Cilantro, chopped
- Tortilla chips
- Corn or flour tortillas
Instructions
- Heat a large skillet over medium-high heat. Melt the butter. Add the onion; sprinkle the onion with salt. Sauté for 5 minutes or until the onion is tender and translucent.
- Add the chili powder, cumin, cayenne pepper, and smoked paprika. Sauté for 1 minute. Add the minced garlic and cook for 1 to 2 minutes.
- Stir in the black beans and ¼ cup water. Use a potato masher to mash the beans until they reach your desired consistency (I like mine a little chunky). Continue to cook for 3 to 5 minutes, stirring constantly. The beans should thicken and the liquid should mostly be evaporated. Add a little more water if you want them to be a little moister, or cook them a little longer if you want them to be drier. (I used about ½ cup water total).
- Transfer to a serving dish. Garnish with desired toppings such as chopped green onion, chopped cilantro, and crumbled Queso Fresco or Cojita cheese. Serve as a dip with tortilla chips or spread on corn or flour tortillas. Or serve alongside tacos, fajitas, or your favorite Mexican dish.
Notes
*You could sub in pinto beans if you prefer.
If leftovers seem a little dry when you reheat them than stir in a little filtered water until they reach the consistency you like.
Recipe adapted from: Simply Recipes
