Recipes > Refried Black Beans
With the added sweetness of caramelized onions and hint of cumin, these beans are a delicious spread in tacos and wraps or great dip.
Chad Sarno
- Serves: 4 to 5
- Active Time: 1 hr
- Total Time: 1 hr
- Views: 40,108
- Success Rating: 100% (?)
Steps
Step 1: Preparing the Beans
- 2 tbsp olive oil (for no–oil substitute 3 tbsp vegetable stock)
- 1/2 cup white onions, diced
- 3 cloves garlic, minced
- 1/2 jalapeño, seeded and minced
- 1/2 tbsp ground cumin
- 2 1/2 cups black beans, cooked and drained*
- 2 cups vegetable stock, as needed
Method
First, gather and prepare your mise en place.
*Note: For added flavor, use this Basic Black Beans Recipe, to make the refried beans with.
In a hot fry pan, add the oil. Add the onions and reduce the heat to medium, sautéing them until they are translucent and golden, then add the garlic. *If omitting oil, add onions to a hot, dry pan and move them around rapidly. Once they begin to stick and begin to turn translucent, add some vegetable stock to deglaze and help caramelize the onion, then add the garlic.
Next, add the jalapeño and cumin. Stir for a few minutes until aromatic. Add beans and more vegetable stock, as needed, and bring to a simmer. Simmer for a few minutes to make sure the beans are soft enough to crush them between your fingers, signaling they are ready to mash.
Step 2: Finishing & Serving the Refried Beans
- sea salt, to taste
- freshly ground black pepper, to taste
Method
Reduce the heat to medium. Using a masher, mash the beans in the pan until smooth. Season with sea salt and pepper.
Serve as a dip, in wraps or burritos, or serve with corn tortillas with Salsa Borracha (or salsa of choice), Guacamole, shredded lettuce and a dollop of Cashew Sour Cream.
15 Comments
-
I think i have misunderstood the recipe... Is this 2.5 cups of cooked and drained beans or 2.5cups of beans that you THEN cook and drain? I have used 2.5cups of beans that i cooked earlier today and it seems that there is way too much stock... Please help me!! Thank you! -
Rouxbe Staff
This is written as 2.5 cups of (already) cooked beans. And, yes, I agree with you, Pea, the amount of stock looks like a lot. Part of this is to be used to deglaze the pan when dry sauteing the onions (if you use this technique). There is also some variability with how soft the beans were originally cooked. The beans might need more liquid (stock) to soften them up for this preparation. So, even though the procedures directs you to add all the stock at once, I recommend adding half, then adding more as needed. -
I second that. I read this comment first and added two cups to begin and it was already overkill. My beans are soupy :( -
I'm glad i read your guys comments. I scaled back to cup of stock and that was perfect. thanks... -
So cooking the beans before you have cumin and garlic in the beans. Do you discard the garlic with the bay leaves and then use new garlic or can I leave the garlic in the beans?? -
Rouxbe Staff
Hi Lorraine: I make this recipe often, and I leave the garlic and bay leaves, just as you have mentioned. It is a great recipe. I make the no-oil version, and the spices are perfect. Let us know how you make out with the beans. Thanks for writing, Char -
I found 2 cups of stock reduced a bit worked out quite well. When I started mashing, I was a bit concerned about soupiness, but that quickly became a non-issue. I tried the no oil version and found this dish delicious! No need to used canned refried beans again. Next time I'll try the recommended recipe for soaking rather than a basic water soak. I'm interested to see how the garlic and bay leaves flavor the beans. -
Rouxbe Staff
Betty: thanks for writing, we love hearing kitchen adventures! I am personally a fan of garlic and bay leaves, give them a try in your next batch! Cheers, and brava on the no-oil version! -Char
-
I have made this recipe several times and unfortunately this is the first time that I have read the comments. BIG MISTAKE! I always thought that the liquid amount was not accurate. Always need to remember that recipes are not written in stone. -
I found the amount of stock to be a bit high, so I reduced it and then cooked it down a bit more until I had the texture I wanted. -
Wow. I almost skipped this activity because I don’t like refried beans. I now like them, at least cooked like this. Thanks for the comments- I added less stock (just what the beans needed). -
Rouxbe Staff
As they say, sounds as though “you nailed it.” Nice work and thanks for sharing! Char
-
I wish I had read these comments first as I could have saved myself a lot of trouble. Thankfully, I didn't mash before I realized how much stock was in it. I might be helpful to add a note about starting with a lower amount of stock and adding more if needed. That certainly would have helped me. I spent a lot of time adjusting the seasoning. It was good. Next time I'll start with a cup of stock and go from there. -
I made these for the first time today and can hardly believe they are actually good for me! No fat! I made these with the Rouxbe basic black beans prepared yesterday, which I seasoned with salt and pepper, and I found the refried recipe perfectly delicious without added salt. I did use a sprinkle of freshly ground black pepper because I love it. I added only 1/8 cup of stock to deglaze the skillet before adding the garlic, cumin, and jalapeño, and then added about 2 cups of stock, which worked well for me although I did let a little liquid evaporate before mashing. I needed an immersion blender to get the consistency that I wanted. I am now addicted to these black beans by themselves and in the refried version. Thank you for these recipes! -
I agree completely, Sandra. Maybe it was the fat that I have disliked about refried beans in the past.
Details