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
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.
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 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.
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 tsp olive oil. Stir the beans around as they cook for so as not to burn them. Cook for 5 minutes. Serve and enjoy!