Easy Refried Black Beans Recipe using Dried Beans

Creamy, rich, smokey, and delicious refried black beans recipe in a bowl with a few black beans and chopped cilantro sprinkled on top. On the counter are tortilla chips in a bowl.
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Move over pinto beans, Refried Black Beans are here!  Creamy, rich, smokey, and delicious, this refried black beans recipe will become your new favorite addition to so many things.  I put them on tostadas, on salads, on toast, layered in casseroles, mixed into soups, and use as a dip.  They couldn’t be easier to make either.  You just cook the beans in a pot and then blend.  Save in your fridge and use them all week.  Or freeze portioned out and enjoy them for months!

BLACK BEANS: LOADED WITH FIBER & PROTEIN

Refried beans are quite literally beans that are fried/cooked two times.  They are first cooked and then mashed and cooked again.  They are usually made with pinto beans, which have a milder flavor and contain a slightly more carbs and a higher fat content than black beans, attributed mainly to their high starch content.  In this recipe, I love to use black beans!  I always have them on hand to make Slow Cooker Brazilian Black Bean, as well as so many other yummy dinners. 

Black Beans are a fantastic source of both fiber and protein, which is why they are a staple in vegetarian or vegan diets.  They have a whopping 15g of protein and 15g of Fiber in 1 cup!  They have a deep, rich flavor and can be incorporated into a variety of recipes to add rich flavor, bulk them up, or replace meat.  For flavor and texture, I add them to Mushroom and Black Bean Tostadas and Weeknight Black Bean Taco Bowl Bar.  For a meat alternative I add them to my Creamy Cajun Beans and Cauliflower over Quinoa and Quinoa and Black Bean Burritos.

 

Creamy, rich, smokey, and delicious refried black beans recipe in a bowl with a tortilla chip dipped in and a few black beans and chopped cilantro sprinkled on top. On the counter are tortilla chips in a bowl.

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

EQUIPMENT NEEDED

For this recipe, you need a medium pot and a  mini food processor to blend up the beans.

PREP-AHEAD STEPS FOR YOUR REFRIED BLACK BEANS RECIPE

We are all extremely busy and making dinner during the week can be overwhelming. Here are steps you can prepare ahead to save time on busy nights! (See the full recipe below) 

Rinse the beans with cold water, then place in Bowl. Cover the beans with cold water so that the water is about 1 inch higher than the beans.  Soak the beans overnight in the fridge.

 

COOK THE REFRIED BLACK BEANS 

Drain the beans, rinse and then add the beans to large pot and cover with water (about 3-4 cups). Mix in the minced garlic, chili powder, cumin, and salt. Bring to a boil over medium-high heat, about 8-10 minutes.Turn the heat down to low, cover and simmer for 30 minutes.

Hand holding small bowl with chili powder, cumin, and salt over pot with dried black beans for refried black beans recipe.

Using a slotted spoon, transfer 1 cup of the cooked beans to a food processor with with 1/4 cup of the cooking liquid, 1 clove of garlic, and the cumin. Pulse to mince the garlic and blend up the beans. Then blend until smooth.

 

Spoon adding cooked black beans to food processor for refried black beans recipe.

For the rest of the cooked beans, add them to to food processor in batches (depending on the size of your processor). You want the beans mostly blended, but with some texture. Scrape down the sides of the processor and add more cooking liquid if needed, 1 tablespoon at a time.Spoon scooping pureed black beans over food processor for refried black beans recipe.

After all of the beans are pureed, add the beans to a preheated skillet or frying pan on medium heat with 1 tsp olive oil. Stir the beans around as they cook for so as not to burn them. Cook for 5 minutes.

RECIPE FAQS

Can I use canned black beans?

You can make this recipe using 3 cans of 14-15 ounce cooked beans.  If you use canned beans, first rinse and drain the beans.  Then move directly to the step adding them to the food processor.

How long will these last in the fridge?

These black beans will last 5-6 days in the fridge in a sealed container.

Can I freeze these refried beans?

Yep!  These freeze great.  Just portion them out into freezer bags and flatten them.  You can store them in the freezer for up to 6 months.  To reheat, you can place in the fridge overnight to thaw and then warm on the stove or in the microwave.

ENJOY!  😍 Carrie

Creamy, rich, smokey, and delicious refried black beans recipe in a bowl with a few black beans and chopped cilantro sprinkled on top. Tortilla chips on the counter.

Have you tried this recipe? If so, please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe below! I love to hear your feedback and your rating helps others to find this recipe. Thanks so much!

Easy Refried Black Beans Recipe with Dried Beans

Creamy, rich, smokey, and delicious, this refried black beans recipe will become your new favorite addition to so many things.  Put them on tostadas, on salads, on toast, layered in casseroles, mixed into soups, or use as a dip.  They couldn't be easier to make either.  You just cook the beans in a pot and then blend.  Save in your fridge and use them all week.  Or freeze portioned out and enjoy them for months! #refriedbeans #blackbeans

Course Appetizer, Side Dish
Cuisine Mexican
Keyword black beans, mexican sides, refried beans
Prep Time 5 minutes
Cook Time 45 minutes
Soaking time 8 hours

Ingredients

  • 16 oz Dry Black Beans (see notes for canned black beans)
  • 3-4 cups water
  • 3 cloves Garlic, minced divided
  • 3 teaspoons Chili Powder
  • 2 teaspoons Ground Cumin divided
  • 2 teaspoons Salt
  • 1 teaspoons Extra Virgin Olive Oil

Instructions

Prep-Ahead Steps

  1. Rinse the dried black beans with cold water, then place in Bowl. Cover the beans with cold water so that the water is about 1 inch higher than the beans.  Soak the beans overnight in the fridge.

    Hand holding dried black beans for refried black beans recipe.
  2. Mince the garlic cloves. Divide: Half will go into the pot when you cook the beans. Half will go into the food processor.

Cooking Steps

  1. Drain the beans, rinse and then add the beans to large pot and cover with water (about 3-4 cups). Mix in half of the minced garlic, all of the chili powder, half of the cumin, and the salt. Bring to a boil over medium-high heat, about 8-10 minutes.Turn the heat down to low, cover and simmer for 30 minutes.

    Hand holding small bowl with chili powder, cumin, and salt over pot with dried black beans for refried black beans recipe.
  2. Using a slotted spoon, transfer 1 cup of the cooked beans to a food processor with with 1/4 cup of the cooking liquid, the other half of the minced garlic, and half of the cumin. Pulse to mince the garlic and blend up the beans. Then blend until smooth.

    Spoon adding cooked black beans to food processor for refried black beans recipe.
  3. For the rest of the cooked beans, add them to to food processor in batches (depending on the size of your processor). You want the beans mostly blended, but with some texture. Scrape down the sides of the processor and add more cooking liquid if needed, 1 tablespoon at a time.

    Spoon scooping pureed black beans over food processor for refried black beans recipe.
  4. After all of the beans are pureed, add the beans to a preheated skillet or frying pan on on medium heat with 1 tsp olive oil.  Stir the beans around as they cook for so as not to burn them. Cook for 5 minutes. Serve and enjoy!

    Creamy, rich, smokey, and delicious refried black beans recipe in a bowl with a few black beans and chopped cilantro sprinkled on top. On the counter are tortilla chips in a bowl.

Recipe Notes

  1. You can make this recipe in 15 minutes by using 3 cans of 14-15 ounce cooked beans.  If you use canned beans, first rinse and drain the beans.  Then move directly to the step adding them to the food processor.

Velvety Barley Recipe with Bacon and Gruyere

Velvety Barley Recipe with Bacon and Gruyere Cheese on plate with crispy bacon bits and diced chives on top and spoon with scoop on side of plate. It's creamy, rich, nutty, smokey, hearty, and utterly delicious.
Jump to Recipe

Creamy, rich, nutty, smokey, hearty, and utterly delicious describes this one here, my friends!  This is my Velvety Barley Recipe with Bacon and Gruyere Cheese and it is definitely a must-try side dish!  This recipe takes a healthy, let’s face it, rather unappealing and chewy grain, and turns it into something so delicious, it’s almost naughty.  The garlic, bacon, and gruyere cheese work together to give barley the make-over it deserves and your taste buds a true delight!

SO EASY!  Everything, including boiling the barley, can be prepped ahead, so that right before eating, you just need to spend 15 minutes making the sauce, then mixing it with the barley.

CHECK OUT THIS TUTORIAL SHOWING HOW TO MAKE THIS!

Velvety Barley Recipe With Bacon & Gruyere by talkingmeals on Jumprope.

What to serve with this Barley Recipe

This recipe goes great with anything from chicken to seafood to steak to roasted veggies.  My favorite to serve with this Barley are Glazed Pan Seared Scallops with Garlic and Honey.   Parmesan Crusted Chicken & Asparagus has both the chicken and the veggie baking in the oven at the same time!  Or a simple Mediterranean marinated chicken breast goes well this or even Baked Coconut Shrimp.  I also love Hungarian Chicken with the smokey paprika that pairs so well with the bacon in this barley.  

WHAT IS BARLEY? 

Barley is a grain and is sold in most grocery stores today.  It’s typically sold as Pearl or Pearled Barley, but you can also find Hulled barley.  Hulled is where only the indigestible outer husk/shell is removed, but the bran layer is left.  It takes longer to cook to a soft texture than Pearl barley, about an hour.  Hulled Barley has more fiber and nutrients because it still has the bran.  Pearl Barley, which is what I found in my store and used in this recipe, has both the husk and bran layers removed.  It’s still very nutritious, but without the bran, has less fiber and nutrients than the Hulled version.   

Barley has so many healthy benefits!  It’s a great source of Fiber, vitamins, and nutrients. Barley contains both insoluble and soluble fiber.  Insoluble fiber helps to improve digestion and prevent constipation.  While soluble fiber reduces hunger and enhances feelings of fullness.  Barley also contains antioxidants linked to a lower risk of cancer and heart disease.

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

EQUIPMENT NEEDED

There really is nothing special required for this recipe. You will just need a medium pot to cook the barley and a large skillet/frying pan for cooking the bacon, making the sauce, then mixing everything together. I use my absolute favorite 12″ Ceramic Pan, which is great because food really does slide right off with minimal oil and I don’t have to worry about food sticking and burning. 

PREP-AHEAD STEPS FOR THIS BARLEY RECIPE

We are all extremely busy and making dinner during the week can be overwhelming. Here are steps you can prepare ahead to save time on busy nights! (See the full recipe below) 

Dice the bacon. Finely slice the chives. 

Cook the Barley then drain off the excess water and then set aside or store in the fridge until ready to make the sauce.  Barley is boiled in water, it’s not steamed like rice.  It takes longer than rice or pasta to cook because it’s a harder grain that takes longer to soften to a nice chew texture.  Total time to simmer is between 30-40 minutes, depending on how soft you prefer it to be.

Can I cook the bacon ahead?

You can cook the bacon according to the recipe instructions up to 5 days in advance.  If you do this, please note, you will want to save the bacon fat.  The bacon fat is used in the sauce to cook the garlic and give rich bacon flavor.  Transfer the bacon to a paper towel to cool and crisp up, as per the instructions.  Then, pour the fat into a glass container and store it sealed in the fridge.  It will turn to a solid and when you are ready to make the sauce, you simply scoop it into the pan and it will melt beautifully.

Or…you can make the entire sauce ahead and either mix it with the barley or store in a container in the fridge.

Can I use Turkey bacon, Pancetta, or other replacement?

Yes, you can either eliminate the bacon or replace it.  If you use something very lean, such as turkey bacon, you will need to supplement with olive oil when you add the garlic.  If you use pancetta, dice it and use it the same way as the bacon.  If you render it, you should get enough fat, but you can supplement with olive oil as needed.

COOK YOUR SAUCE & FINISH THE BARLEY RECIPE 

Preheat a large frying pan. Add the diced bacon on medium-low heat. Stir so that the bacon doesn’t burn. Render the fat and crip the bacon, about 10 minutes. Remove the bacon with a slotted spoon leaving the fat behind and place on a plate to the side or store in the fridge if doing this in advance.

Raw diced bacon in large frying pan for Velvety Barley Recipe with Bacon and Gruyere Cheese.  It's creamy, rich, nutty, smokey, hearty, and utterly delicious.

Spoon scooping out cooked diced bacon in large frying pan for Velvety Barley Recipe with Bacon and Gruyere Cheese.  It's creamy, rich, nutty, smokey, hearty, and utterly delicious.

Make the cornstarch slurry by whisking in the cornstarch to the milk. set aside.

To the pan with the bacon fat, add the garlic (add the olive oil if more fat is needed). Stir the garlic and cook on low heat for 2 minutes.

Garlic added to bacon fat in large frying pan for Velvety Barley Recipe with Bacon and Gruyere Cheese.  It's creamy, rich, nutty, smokey, hearty, and utterly delicious.

Whisk in the broth, ground pepper, and milk cornstarch slurry. Continue to whisk as it heats and start to thicken, about 2-3 minutes. Then whisk in the shredded cheese and half of the chives.

Whisk stirring thickened sauce leave a track on bottom of large frying pan for Velvety Barley Recipe with Bacon and Gruyere Cheese.  It's creamy, rich, nutty, smokey, hearty, and utterly delicious.

Whisk mixing shredded gruyere cheese into sauce in large frying pan for Velvety Barley Recipe with Bacon and Gruyere Cheese.  It's creamy, rich, nutty, smokey, hearty, and utterly delicious.

Finally, add the barley to the sauce and warm through. Taste for seasoning and add a dash of salt and pepper as needed. Serve and garnish with the remaining parsley. Enjoy!

Spatula mixing cooked barley into cheese sauce in large frying pan for Velvety Barley Recipe with Bacon and Gruyere Cheese.  It's creamy, rich, nutty, smokey, hearty, and utterly delicious.

Spoon mixing cooked bacon bits into Velvety Barley Recipe with Bacon and Gruyere Cheese in large pan on stove.  It's creamy, rich, nutty, smokey, hearty, and utterly delicious.

What other cheeses can I use?

If you don’t have gruyere cheese, you can use cheddar, manchego, gouda, jack, or other medium-firm melty shredded cheese.  You can use soft cheeses as well, such as brie or goat cheese, just be sure to really stir them in as they melt.  Finally, you can use a very firm cheese, such as grated parmesan, as well.

Can I make this ahead and/or freeze?

You can make this recipe ahead and store in the refridgerator for up to 5 days in advance.  To warm, you can place it in the oven at 350F degrees for 15-20 minutes, until warmed through.  You can also warm in the microwave.  

You can freeze this in a freezer-safe AND oven-safe container for up to 6 months in advance.  To reheat, you can place in the oven directly from the freezer and reheat at 350F degrees for 30-45 minutes or until warmed through to the center.

ENJOY!  😍 Carrie

Velvety Barley Recipe with Bacon and Gruyere Cheese on plate with crispy bacon bits and diced chives on top and spoon with scoop on side of plate. It's creamy, rich, nutty, smokey, hearty, and utterly delicious.

Have you tried this recipe? If so, please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe below! I love to hear your feedback and your rating helps others to find this recipe. Thanks so much!

Velvety Barley Recipe with Bacon and Gruyere

Creamy, rich, nutty, smokey, hearty, and utterly delicious describes this one here, my friends!  This is my Velvety Barley Recipe with Bacon and Gruyere Cheese and it is definitely a must-try side dish!  This recipe takes a healthy, let's face it, rather unappealing and chewy grain, and turns it into something so delicious, it's almost naughty.  The garlic, bacon, and gruyere cheese work together to give barley the make-over it deserves! Everything, including boiling the barley, can be prepped ahead, so that right before eating, you just need to spend 15 minutes making the sauce, then mixing it with the barley.

Course Main Course, Side Dish
Cuisine American
Keyword barley, grains, healthy sides, side dishes
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 4 servings
Author Carrie Tyler

Ingredients

  • 1 cup Dry Barley, pearled or hulled (I used pear)
  • 1 teaspoon salt
  • 5 slices Bacon
  • 1 teaspoon Extra-virgin olive oil
  • 1 teaspoon Garlic, minced
  • 1/2 cup Gruyere Cheese, shredded
  • 1 cup Milk, 1% (any milk fat content is fine)
  • 2 tablespoons Cornstarch
  • 1 dash Ground Black Pepper
  • 1 cup Chicken or Vegetable Broth
  • 1/4 cup Chives, finely diced

Instructions

Prep Ahead Steps

  1. Dice the bacon. Finely slice the chives.

  2. Boil a large pot of water for the Barley. Once the water is boiling, add a teaspoon of salt. Add the Barley and stir. Bring to a boil and then turn down to a simmer uncovered for 30-40 minutes until it reaches your desired tenderness. Drain off the excess water and then set aside or store in the fridge until ready to make and add to the sauce.

Cooking Steps

  1. Preheat a large frying pan. Add the diced bacon on medium-low heat. Stir so that the bacon doesn't burn. Render the fat and crip the bacon, about 10 minutes. Remove the bacon with a slotted spoon leaving the fat behind and place on a plate lined with paper towel. Set to the side or store in the fridge if doing this in advance.

    Spoon scooping out cooked diced bacon in large frying pan for Velvety Barley Recipe with Bacon and Gruyere Cheese. It's creamy, rich, nutty, smokey, hearty, and utterly delicious.
  2. Make the cornstarch slurry by whisking in the cornstarch to the milk. set aside.

  3. To the pan with the bacon fat, add the garlic (add the olive oil if more fat is needed). Stir the garlic and cook on low heat for 2 minutes.

    Garlic added to bacon fat in large frying pan for Velvety Barley Recipe with Bacon and Gruyere Cheese. It's creamy, rich, nutty, smokey, hearty, and utterly delicious.
  4. Whisk in the broth, ground pepper, and milk cornstarch slurry. Continue to whisk as it heats and start to thicken, about 2-3 minutes. Then whisk in the shredded cheese and half of the chives.

    Whisk mixing shredded gruyere cheese into sauce in large frying pan for Velvety Barley Recipe with Bacon and Gruyere Cheese. It's creamy, rich, nutty, smokey, hearty, and utterly delicious.
  5. Add the barley and the bacon (reserve some for topping) to the sauce, mix together and warm through. Taste for seasoning and add a dash of salt and pepper as needed. Serve and garnish with the remaining bacon and chives. Enjoy!

    Spoon mixing cooked bacon bits into Velvety Barley Recipe with Bacon and Gruyere Cheese in large pan on stove. It's creamy, rich, nutty, smokey, hearty, and utterly delicious.