These homemade Black Refried Beans are delicious and an easy side dish for any Mexican recipe!
I have always bought refried beans in a can, and they work just fine. But once I started making homemade refried beans, I was hooked!
Black Refried Beans are SO easy to make and full of flavor. They are also a vegan, vegetarian, and gluten free recipe which makes them flexible for many dietary needs.
Canned versus Dried Beans
I chose to use canned black beans for this recipe.
The traditional way of making homemade refried beans is to use dried beans and cook them first.
While this method is delicious, it also requires more time.
You can easily substitute cooked dried beans in place of the canned beans if desired. Just cook according to package directions before proceeding with this recipe.
Adjusting Bean Consistency
Another great thing about making your own Black Refried Beans is controlling the consistency.
I personally like my refried beans with a little texture, so I leave a few chunks in there when mashing the black beans.
If you want smooth beans, you can puree everything in a food processor or blender.
Thin out the homemade refried beans if desired with a little more stock or water once you have mashed as much as you want.
Flavoring the Beans
I went for simple, classic flavors in these black beans.
The garlic powder is one of my secret weapons in the kitchen, and the cayenne adds just a touch of warmth without it being spicy.
If you want spicy beans, add more cayenne or hot sauce.
You could also add other flavors like green chiles, corn, tomatoes, or jalapenos.
Use for the Beans
Refried beans as a side dish is a classic way to eat them.
I also love to use them in tacos, enchiladas, and burritos.
Black Refried Beans
Equipment
Ingredients
- 2 cans black beans (15.5 ounces each) drained and rinsed
- 2 Tablespoons olive oil or vegetable oil
- 1/2 yellow onion finely diced
- 1 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- dash cayenne pepper
- 1 teaspoon salt
- 1/2 cup vegetable stock (or chicken stock, or water)
Instructions
- Drain and rinse the beans. Set aside.
- Heat the oil in a medium pot over medium heat.
- When hot, add the onion and cook until the onion is translucent, approximately 5 minutes.
- Add the cumin, garlic powder, cayenne, and salt. Stir to combine and cook until fragrant, approximately 1 minute.
- Add the beans and stock to the pot. Simmer over medium heat 15 minutes for the beans to soften and begin breaking down.
- Mash the beans with a potato masher to your desired consistency. Add more stock or water to make it thinner and smoother. Serve warm.
