Recipes > Refried Black Beans
- Serves: 4 to 5
- Active Time: 1 hr
- Total Time: 1 hr
- Views: 2,423
- Success Rating: 100% (?)
Steps
Step 1: Preparing the Beans
- 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*
- 3 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 saute pan on medium to high heat, add the onions to the pan, moving around the pan allowing the sugars to be released until the onions are slightly golden and translucent, about 3-4 minutes. Add 1/4 cup water or vegetable stock to deglaze and pick up those sugars to caramelize onions and continue.
Next, add the garlic, 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
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.
2 Comments
-
3c was too much liquid for my 2 1/2c cooked black beans. I let it simmer for 15-20 minutes and still the stock was not being absorbed. I had to strain it before I mashed the beans! After using the exact ingredients in the recipe, these were the blandest beans I have eaten. I used the home made basic black bean recipe for this dish, this was my first time ever not using canned beans, so that could be why it seemed bland to me? I had to add a bunch of asst'd spices at the very end to give it flavour. I'm not sure where I went wrong following this recipe? -
Hi Marie. Thanks for your comment. Did you use salt? My only thinking is that if salt is omitted they can taste bland compared to canned beans. These are meant to be soft and creamy but there is an amount of variability with the liquid based on the beans, the pan temp etc. Next time try adding a little less liquid and add as needed. I would be happy to troubleshoot more via email- lauren@rouxbe.com
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