Refried Black Beans


So, when it’s finally your turn in line to order at the taqueria, and the nice lady behind the counter asks, “what kind of beans?,” (to go with your burrito, taco, carnitas platter, etc.) and you gaze upon your choices of pinto beans or black beans, refried or whole, what do you say?

For me, it’s always a struggle. Must. Make. Up. My. Mind. They all look so appealing. I was raised on refried pinto beans, which mom still makes at home at least once a week. But black beans? They’re so good! There’s something about them, almost a smoky quality.

And then there’s the “whole” or “refried” question to be answered. If the beans are for a burrito, then naturally I’ll want them refried. They’ll stick to the tortilla better and won’t spill out as I eat the beast. (Burritos around here tend to be on the hefty side.) Actually, usually I’ll want them refried, which by the way, isn’t really “re” fried, but just fried and smashed, with more oil and seasonings, after the beans are first cooked in water.

Here is our recipe for refried black beans, or frijoles negros refritos, a Mexican and Southwestern staple. Consider it a base. You could easily add some jalapeños to it, more chili or chipotle. You can garnish with cilantro, green onions, cotija or queso fresco, or just serve naked. Once made, the beans will last several days in the refrigerator. Use them as a dip, to spread on tortillas for tacos or burritos, or as a side with steak and salsa.


Refried Black Beans Recipe

  • Prep time: 1 hour, 10 minutes
  • Cook time: 3 hours
  • Yield: Serves 6

This recipe gives instructions for making refried beans from scratch, starting with dry beans which must first be cooked. You can also start with a couple cans of whole black beans, in which case, skip the first two steps, rinse and drain the beans and add to the pan with a little water in step 3.

Ingredients

Ingredients for cooking the dry beans:

  • 1 lb dry black beans
  • 1 Tbsp olive oil
  • 1/2 teaspoon ground cumin
  • 1/2 large white onion, chopped (about 1 1/2 cups)
  • 1 garlic clove, minced
  • 2 teaspoons salt
  • 1/2 cup chopped fresh cilantro (leaves and tender stems)

Additional ingredients for frying the beans after they've been cooked:

  • 1 teaspoon chipotle chili powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 large white onion, chopped (about 1 1/2 cups)
  • 1 garlic clove, minced
  • Green onion
  • Cilantro
  • Crumbled cotija or queso fresco cheese
  • Tortilla chips or corn tortillas


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