Refried Black Beans are made with simple ingredients but have a ton of flavor! They're nice and creamy, perfectly seasoned, and have a beautiful smooth texture. These beans are made completely from scratch with whole ingredients, plus they're packed with good-for-you nutrients like fiber and protein.
Did you know that refried beans aren't actually fried twice? They get their English name from a mistranslation - frijoles refritos actually means "well-fried beans". How funny!
Well today, we're taking the humble dried black bean and cranking the flavor and texture up a notch. These are a classic side dish to tons of Mexican foods, or you can add them to tacos and quesadillas to make a vegetarian meal.
The Coined Breakdown
- Total Cost per serving: $0.38
- Total Cost (6 servings): $2.26
- Those Other Guys: $6.99 per pack
Ingredients
- Cooked Black Beans - For the most cost savings, cook your black beans from dried beans. You can also control the sodium levels this way.
- Onion & Jalapeño - These give extra flavor to our beans. Don't worry, we de-seed the pepper so it's not spicy!
- Avocado Oil - Typically, refried beans are made with lard. We use avocado oil in this recipe to lighten up the dish a bit.
- Seasonings - The chicken bouillon is used to give extra flavor while cooking the beans - plus more (or taco seasoning if you prefer) to season while refrying. Cumin and chili powder round out the spice profile.
- Lime - I find that the juice from half a lime really brightens up the overall plate with some subtle citrus flavor and acidity.
Variations and Substitutions
Canned Beans: You can definitely use canned beans instead of cooking from dry! You want to grab about 30 ounces.
Fat Sources: Instead of oil, you can use lard, butter, or bacon fat.
Vegan/Vegetarian Refried Black Beans: Use vegetable bouillon or broth instead of chicken to keep everything plant-based. It still tastes just as great!
Classic Refried Beans: Use pinto beans - dried or canned - for the staple version. These are delicious in a bean and cheese burrito.
How to Make Refried Beans from Scratch
If you're making your beans from dried beans, be sure to check out my post on How to Soak Dry Beans - I go over a "quick-soak" method that will have your beans soaked enough to cook in about an hour!
Step 1: Chop the piece of onion and half a jalapeño into even pieces, and mince your garlic.
Sauté in avocado oil until soft and fragrant, then add the minced garlic in for the last 30 seconds.
Step 2: Pour in your cooked beans (plus some of the cooking liquid or broth) and dry spices.
Step 3: Once it comes to a gentle boil, begin mashing using a potato masher. If you like really smooth refried beans, an immersion blender works even better.
Turn the heat down to a simmer, cover the pan, and cook for another 5 minutes or until your desired consistency.
Step 4: Stir in the juice of half a lime for some acidity.
I love to serve with a little crumbled cotija cheese and sliced peppers. It's that easy!
Recipe Pro Tips
- Make your beans from scratch. For the best flavor, cook your beans from dry instead of using the can. This allows you to control the sodium levels and flavor of the beans.
- These will thicken as time goes on. Some people like really thick, almost dry refried beans; others like it runny. Just be mindful that they will continue to thicken as they sit - so you can remove them from heat when they're still a little looser.
Recipe FAQs
Nope! The Spanish translation of frijoles refritos actually means "well-fried". So we essentially add cooked beans to a pan with some oil/lard/butter, plus aromatics and spices, then mash everything together.
No worries!
Add your beans to a pot filled with water, then bring to a rolling boil for 5 minutes. Turn the heat off, cover the pot, and let them sit for another hour.
They'll be ready to cook after this!
Serve these alongside meals like Crispy Chipotle Chicken Tacos or Chimichurri Steak Tacos.
You can also stuff refried black beans and Oaxaca cheese in a Homemade Flour Tortilla to make bean and cheese burritos - these freeze beautifully for a quick grab-and-go breakfast.
Top nachos with them, make a quick bean dip, or add to a Shrimp Burrito Bowl.
Yes, these beans freeze so well!
Let the beans cool completely, then transfer to a freezer bag (with all air removed) or single-serving freezer cubes. Freeze for up to 3 months.
When you're ready to eat, let the container thaw on the counter or overnight in the refrigerator. Reheat on the stove or in the microwave. I recommend adding a little extra water/broth while reheating if needed.
Other Easy Mexican Food Recipes You'll Love!
If you tried this Refried Black Beans Recipe, or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I love hearing from you! Thanks for visiting!
Refried Black Beans
Equipment
- Large Pot with lid, for boiling beans
- Slotted Spoon
- Chef's Knife
- Large Skillet with Deep Sides with lid, for refrying
- Potato Masher or Immersion Blender
- Wooden Spoon
Ingredients
Cooked Black Beans
- 8 ounces dry black beans (soaked)
- 3 cups water (for boiling)
- 2 teaspoons chicken bouillon
Refried Black Beans
- ¼ count yellow onion
- 2 cloves garlic
- ½ count large jalapeño
- 2 tablespoons avocado oil
- 30 ounces cooked beans from above (should be about 1 ¼ cups or 30 ounces cooked)
- 2 teaspoons chicken bouillon (or taco seasoning)
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ count lime
- fresh cilantro (for garnish)
- cotija cheese (for garnish)
Instructions
To Cook Black Beans:
- Start by soaking your dried beans in water overnight, or use the "quick-soak" method. Check out my blog post on different ways to soak black beans.8 ounces dry black beans
- To a large pot, add the soaked and drained black beans, water, and chicken bouillon.3 cups water, 2 teaspoons chicken bouillon
- Let the pot come to a rolling boil, then turn the heat to low and cover the pot. Simmer for about an hour, until the beans are soft enough to easily mash with your fingers.
- Reserve some of the cooking liquid to thin out your refried beans later. Set the beans and liquid aside.
Refried Black Beans
- Finely chop your onion, garlic, and half of a jalapeño into even pieces.¼ count yellow onion, 2 cloves garlic, ½ count large jalapeño
- Heat up avocado oil in a large skillet on medium heat.2 tablespoons avocado oil
- Sauté the onion and jalapeño in oil until fragrant. Add in the garlic, and cook for another 30 - 45 seconds.
- Pour the cooked beans and dried seasonings into the skillet. Add about a cup of the bean's cooking liquid, or use water.30 ounces cooked beans from above, 2 teaspoons chicken bouillon, 1 teaspoon chili powder, ½ teaspoon ground cumin
- Stir well. When the pan comes to a soft boil, begin mashing the beans with a potato masher (or blend with an immersion blender).
- Turn the heat down to a simmer, cover the skillet, and continue cooking the beans.Be sure to stir every few minutes so the bottoms don't burn.
- After about 5 minutes, check the consistency. If you like thinner beans, stir in some more liquid/water.
- Once you're almost ready, go ahead and stir in the juice from half of a lime. Taste the pan once more, and add any other seasonings to taste.½ count lime
- Serve with chopped cilantro, crumbled cheese, and extra jalapeno slices on top for garnish. Enjoy!fresh cilantro, cotija cheese
Jessica Rose says
I had to make this after seeing the recipe in my inbox! Black beans are my favorite legume as a vegan, and these refried beans absolutely rocked! I used veggie bouillon instead of chicken, but kept everything else the same. Thank you!!!
Shani H. says
Glad to hear it Jessica!