Refried Black Beans
Refried Black Beans are a savory, delicious meal packed with nutrients like fiber and protein. They make the perfect side or main dish for a filling bite!
Servings: 6
Calories: 173kcal
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.
- To a large pot, add the soaked and drained black beans, water, and 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.
- Heat up avocado oil in a large skillet on medium heat.
- 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.
- 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.
- Serve with chopped cilantro, crumbled cheese, and extra jalapeno slices on top for garnish. Enjoy!
Notes
For smoother beans, use an immersion blender to mash. Using the beans' cooking liquid to thin out your refried beans gives more flavor!
Storage Instructions:
Keep extra beans in an airtight container in the refrigerator for up to 5 days.
Freezing Instructions:
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.
Nutrition
Calories: 173kcal | Carbohydrates: 24g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 27mg | Potassium: 575mg | Fiber: 6g | Sugar: 1g | Vitamin A: 108IU | Vitamin C: 0.5mg | Calcium: 55mg | Iron: 2mg