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.
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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.
Using a slotted spoon, transfer 1 cup of the cooked beans to a food processor with with ¼ 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.
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.
After all of the beans are pureed, add the beans to a preheated skillet or frying pan on medium heat with 1 teaspoon 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
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Easy Refried Black Beans Recipe with Dried Beans
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
- 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.
- 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
- 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.
- Using a slotted spoon, transfer 1 cup of the cooked beans to a food processor with with ¼ 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.
- 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.
- After all of the beans are pureed, add the beans to a preheated skillet or frying pan on on medium heat with 1 teaspoon olive oil. Stir the beans around as they cook for so as not to burn them. Cook for 5 minutes. Serve and enjoy!
Notes
- 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.
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