A can of black beans, half an onion, and a few warm spices is all it takes to make Refried Black Beans that taste better than anything you’d order out.
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The version of Refried Black Beans I make relies on fresh aromatics, ground cumin, and smoked paprika to build flavor. Many refried bean recipes use just one or the other, fresh or dried. But I found that real onion and garlic give you a depth that powders can’t match, and the smoked paprika adds a smoky depth that you won’t get with the standard blend of spices.
Traditional Mexican cooking calls for lard, and lard is great if you have it. Bacon grease works too. I use avocado oil most of the time because it’s what I have on hand, and the beans turn out rich enough on their own. The bean liquid adds body too. I add it gradually, stirring as I go, until the beans hold their shape on a spoon but still spread easily on a warm tortilla.
Table of Contents
Recipe at a Glance
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Skill Level: Easy
Ingredients for Refried Black Beans
- Black Beans: Use canned black beans, or cook dried black beans from scratch. Just make sure to keep the liquid either way.
- Avocado Oil: I use avocado oil most of the time. But lard (the traditional choice), bacon grease, or olive oil work too.
- Onion: White onions have a clean, crisp flavor that’s perfect for Mexican dishes.
- Garlic: Fresh garlic is a must here. Buy a head with smooth, tight skin that feels firm and heavy for its size.
- Ground Cumin: Your dried cumin should have an earthy, rich scent. If you can barely smell it, it’s time for a new jar.
- Smoked Paprika: Regular paprika works but won’t have that same smoky depth.
- Crushed Red Pepper: This adds a subtle kick. You can skip it if you want truly mild beans.
- Salt and Freshly Ground Black Pepper: Season as you go for the best flavor, mostly at the end.
- Cilantro: Fresh cilantro is optional but adds a fresh pop of color and flavor. The tender stems are just as flavorful as the leaves.
What exactly are “refried beans”?
The term “refried” might sound like beans that are fried twice, but it’s not that at all. It comes from the Spanish word “refritos”, meaning “well-fried,” and not “fried again.” Refried beans are beans that have been cooked, mashed, and seasoned with lard or oil and seasonings. They show up everywhere in Mexican and Tex-Mex cooking, from tacos and burritos to a side of rice and beans at your favorite taqueria.
How to Make Refried Black Beans
Warm avocado oil in a skillet over medium heat. Add onion and garlic; cook and stir until soft. Stir 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 for a more rustic texture, adding liquid as needed. Serve garnished with onion and cilantro.
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.
- Fat Options: Avocado oil is a great choice for adding body with a neutral flavor. But traditional lard or bacon fat adds amazing richness, your choice. Olive oil is also an option, but it adds some flavor of its own.
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, the soaked beans 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.
Perfectly Paired With
- Carne Asada Tacos
- Shrimp Tacos
- Chorizo Tacos
- Chicken Tostadas
- Calabacitas
- Rice Cooker Mexican Rice or Mexican Cauliflower Rice
Refried Black Beans
Video
Ingredients
- 1/4 cup avocado oil or lard, bacon grease, or olive oil
- 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 avocado 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 dry 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.
