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Refried Black Beans transform tender beans into a creamy, aromatic side dish that rivals any Mexican restaurant’s version. With just a few minutes of cooking, the beans break down into a velvety texture as they simmer with deeply toasted cumin and a touch of smoked paprika – creating that authentic flavor that makes them just as good for dipping tortilla chips as they are for stuffing into burritos.
While many recipes call for lard, I’ve found that good olive oil works beautifully here, letting the beans’ natural richness shine through. As they cook, I like to gradually add the bean liquid, stirring until they reach that perfect creamy consistency that holds its shape on a spoon but spreads easily on a warm tortilla.
Table of Contents
Ingredients for Refried Black Beans
- Black Beans: Use canned, or cook dried beans from scratch. Just make sure to keep the liquid either way.
- Olive Oil: Extra-virgin adds great flavor, though traditional Mexican cooking uses lard. I switch between them depending on what I’m craving.
- Onion: White onions give that clean, crisp flavor perfect for Mexican dishes. Look for firm ones.
- Garlic: Fresh is a must here – grab a head that feels firm and heavy for its size.
- Ground Cumin: Should smell earthy and rich – if you can’t smell it, it’s time for a new jar.
- Smoked Paprika: Really makes these beans special. Regular paprika works but won’t have that same smoky depth.
- Crushed Red Pepper: Adds a nice kick – adjust to your heat preference.
- Salt and Freshly Ground Black Pepper: Season as you go for the best flavor.
- Cilantro: Optional but adds such a fresh pop at the end. The stems are just as flavorful as the leaves.
What exactly are “refried beans”?
Refried beans, a staple in many Mexican and Tex-Mex dishes, are beans that have been cooked and mashed to a creamy consistency. Despite the name “refried,” these beans are not fried twice.
They’re typically first soaked and boiled, then mashed and fried, often in lard or oil, with spices and seasonings added for flavor. The result is a smooth and rich side dish that complements a variety of foods, from tacos and burritos to rice dishes and more. The term “refried” comes from the Spanish word “refritos”, meaning “well-fried,” and not “fried again” as it might suggest.
Recipe Options
- Bean Choice: While I love the convenience of canned black beans for quick weeknight cooking, starting with dried beans gives incredible flavor (see instructions below). If you have the time, it’s worth the effort. (And if you love pinto beans, see this recipe for Homemade Refried Beans or Slow Cooker Pinto Beans.)
- Consistency: Your beans will thicken as they cool. A splash of water or broth while reheating helps reach that perfect consistency.
- Mashing: A food processor makes them smooth, but I often just use a potato masher when I want a more rustic texture.
- Oil Options: Extra-virgin olive oil keeps things light, but traditional lard or bacon fat adds amazing richness.
How to Cook Dry Black Beans
Combine 3 tablespoons of salt in 4 quarts of water for 1 pound of dry black beans. After soaking the beans in this solution overnight, rinse them the next day. Then, place the beans in a slow cooker, adding water just enough to submerge them by an inch, and let them cook on a low setting until they soften. Cooking time for dried beans can vary significantly, usually between 3 to 6 hours, depending on how old the beans are.
If you prefer, they can be baked in an oven at 300˚F using an ovenproof pot with a snug lid. Check their softness often after the 3-hour mark. You’ll get approximately 6 ½ cups of beans once cooked. Enjoy right away, refrigerate for up to 3 days, or freeze for up to 3 months.
How to Store and Reheat
Store leftover refried beans in an airtight container in the refrigerator for up to 3 days. To reheat, warm on the stovetop over medium-low heat, adding a splash of water or broth if needed. Adjust seasoning to taste.
If you’re craving restaurant-style refried beans without leaving home, this recipe is for you. Whether I’m serving them with just tortilla chips or tucking them into tacos, there’s something so satisfying about transforming a simple can of beans into something this good.
Perfectly Paired With
- Carne Asada
- Carne Asada Tacos
- Carne Asada Nachos
- Shrimp Tacos
- Chorizo Tacos
- Chicken Tostadas
- Calabacitas
- Rice Cooker Mexican Rice or Mexican Cauliflower Rice
How to Make Refried Black Beans
In a pan over medium heat, warm olive oil. Sauté onion and garlic until soft. Mix in cumin, paprika, and red pepper. Add beans with their liquid; cook until they soften, roughly 5 minutes. Season with salt and pepper.
Process the beans for a smoother texture or mash in the pan. Top with onion and cilantro (optional); serve.
Refried Black Beans
Ingredients
- 1/4 cup olive oil or bacon fat or non-hydrogenated lard
- 1/2 onion very finely chopped, plus more for garnish, optional
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- pinch crushed red pepper
- 2 cans cooked black beans with liquid (recipe note #1), or freshly cooked black beans with cooking liquid (recipe note #2)
- salt and freshly ground black pepper to taste
- chopped cilantro for garnish, optional
Instructions
- Heat olive oil in a large pan over medium heat. Add onion and garlic; cook and stir until softened, about 3 minutes. Stir in cumin, smoked paprika and crushed red pepper. Add black beans along with some or all of the can liquid (recipe note #1). Cook and stir until beans are heated through and begin to break down, about 5 minutes. Season to taste with salt and freshly ground black pepper.
- Transfer bean mixture to food processor and pulse until beans reach desired consistency and return to pan. Or mash beans in the pan with the back of a spoon or a potato masher to your desired consistency. Serve garnished with onion and cilantro if desired.
Notes
- I like my refried beans very creamy and use all of the can liquid. For a drier consistency, drain and reserve can liquid and add a little at a time to reach your desired consistency. Also note that the beans will thicken as they cool.
- To cook beans with the salt soak method: soak dry beans overnight in a ratio of 1 pound of dry beans to 6 cups of water and 1 tablespoon of fine sea salt. The next day, give them a quick rinse and cover them by 1-inch in a slow cooker. Then cook on low until tender.
- Store leftover refried beans in an airtight container in the refrigerator for up to 3 days. To reheat in a skillet: cook and stir over medium-low heat adding water or broth a little at a time until you reach your desired consistency. When hot, adjust seasoning and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
