Recipes > Refried Black Beans
- Serves: 4 to 5
- Active Time: 1 hr
- Total Time: 1 hr
- Views: 33,859
- 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
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 the 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 all the vegetable stock 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.
10 Comments
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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
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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.
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