Refried Black Beans Recipe

These homemade refried black beans are simple and easy to make and so versatile! Serve as a dip, on tacos, burritos or nachos or as a side to any dish! #homemaderefriedbeans #howtomakerefriedbeans #refriedblackbeans www.savoryexperiments.com

Course: Side Dish

Cuisine: Mexican

Keyword: black bean dip, black refried beans, homemade refried beans, homemade refried beans in canned beans, refried black beans

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings:

Calories: 52kcal

Author: Chef Jessica Formicola

Quick, creamy refried black beans made from canned black beans in about 20 minutes. Serve as a dip, side dish, or filling for tacos, burritos, nachos, and more.

Print Recipe

Equipment

Potato Masher
Garlic press
Food Gloves , for chopping jalapenos

Ingredients

2 tablespoons vegetable oil or bacon fat , see notes
½ cup yellow onion , minced
1 jalapeño , seeded and minced, optional
3 cloves fresh garlic , minced
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon smoked paprika
2 (15-ounce) cans black beans , drained, ½–¾ cup liquid reserved
1/2 teaspoon coarse kosher salt
¼ teaspoon freshly ground black pepper
1-2 tablespoons fresh lime juice
2-3 tablespoons chopped fresh cilantro , optional
queso fresco , for serving, optional
Optional toppings/serving: extra cilantro , sliced green onion, sour cream, avocado, hot sauce, tortilla chips.

Instructions

In a large skillet, heat the olive oil (or bacon fat) over medium heat. Add the onion and jalapeño (if using) and cook, stirring occasionally, until softened and lightly golden, 4–5 minutes.
Stir in the garlic and cook for 30 seconds, just until fragrant. Add the cumin, chili powder, and smoked paprika. Cook another 1 minute, stirring constantly, to toast the spices.
Stir in the drained black beans and about ½ cup of the reserved bean liquid. Bring to a gentle simmer.
Using a potato masher or the back of a large spoon, mash the beans in the skillet until thick and creamy, leaving some beans whole if you like a chunkier texture. Add more reserved liquid, a splash at a time, until the beans are the consistency you want.
Stir in the salt, pepper, 1 tablespoon lime juice, and cilantro. Do a quick taste test and adjust the seasoning, add more salt, lime, or spices as needed. If the beans are too thick, stir in a bit more liquid; if too thin, keep cooking over medium-low heat, stirring often, until thickened.
Before serving, top with crumbled queso fresco and any additional toppings you like, and serve warm as a dip, side dish, or filling for tacos, burritos, quesadillas, or bowls.
If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

Bacon fat can be used in lieu of a neutral oil to add smokiness. Melt it before adding. Butter can also be used.
If you forget to reserve canned bean liquid, use water or broth.

Storage:

Allow the beans to cool fully then store in an airtight container for up to 5 days. To reheat, warm gently on the stove or in the microwave, adding a splash of water, broth, or bean liquid to loosen as needed.

Freezing:

Freeze in airtight containers or freezer bags for up to 3 months. Thaw overnight in the fridge and reheat with a little extra liquid.

Nutrition