Creamy-like refried Black Beans Recipe for all the delicious vegetable based meals, and side fixings you love to eat. They’re easy to make and the texture goes just right on so many favorited foods. You’re gonna love it’s savory taste – don’t forget the crema!
Looking for more of an appetizer? Try my Black Bean Dip.
For whole peruano or pinto, check out my How to Cook Pinto Beans on the stove post.
Ingredients To Make The Best Black Beans
Grocery Quick List: black beans, bean water, white onion, jalapeno (optional), olive oil, sea salt.
- Black beans, homemade or canned
- Bean broth or water
- Extra virgin olive oil
- White onion
- Serrano pepper
- Salt or bouillon of choice
Optional spice switch: Chile de arbol instead of fresh serrano.
Ingredient Notes
- White onion is the favorite to use, and is essential to this black bean recipe. Taking the time to small dice white onion makes all the difference and adds flavor to the beans you never knew you were missing.
- Spice is entirely optional in my cooking method for this recipe. Add jalapeno or serrano for spice.
Definitely save the bean water from the canned or homemade black beans you’re using. The bean water helps keep the beans nice and creamy without any dilution to flavor as we cook them. That’s what we want in this recipe, full flavor delicious beans!
The salt we use is sea salt or kosher salt. If you have a bouillon you favor please go ahead and add that to this recipe and modify the amount of salt added.
I keep it super simple with only the use of salt to savor up this bean dish. If you have certain spices you already know you love flavoring up beans with, do your thing!
Foods To Eat It With
These beans are satisfying on their own or alongside the following:
Vegetarian fave: black bean and loaded veggie tostadas, nopales, arroz blanco, star soup, and calabacitas. A simple taco or fresh bread roll with some slathered beans and sprinkled cheese are the comfort vibe.
Erika’s Favorite: Combo it up with fresh fried tortilla chips! Drizzle with black beans and a dollop of sour cream, cotija, or Salsa Ranchera as a yummy appetizer.
Ways To Flip [Refried Black Beans]
- Vegetarian Sopes
- With Papas Con Huevo for Breakfast
- Black Bean Enchiladas
- Filling for Crispy Tacos
Step-By-Step Instructions
To make the best tasting Refried Black Beans
A printer-friendly recipe card for this recipe is located a the bottom of this post.
Pro Tips / Receta Notes
Recipe yield: about 3 cups
Storage: Properly stored and covered beans last up to 7 days in the refrigerator.
Reheating instructions: No additional oil is needed to reheat beans. Add one (1) tablespoon of water to the beans prior to heating method of your choice if plating.
If you don’t have fresh onion, you can still make the beans but they won’t taste as this recipe intends.
I recommend you give my recipe a try for this best savory style favorited black bean.
If you’d like to learn to make my how to cook black beans on the stove, please visit my black beans post here for full tips and instructions. We talk about how old beans just ain’t it.
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Best Black Beans Recipe
DESCRIPTION
Equipment
- Bean Masher
- Saute Pan
- Knife for mincing and small chopping
- Chopping board
Ingredients
- 2 cups Cooked black beans
- 1.5 cup Black bean water or water
- 3/4 cup Onion white onion, small chopped
- 4 tbsp Oil extra virgin olive oil
- 1 tsp Kosher salt or 3/4 tsp sea salt or, to taste
Optional
- 2 cloves garlic minced
- 1/2 tsp ground cumin for just a tad use just a dash.
Instructions
How to make The Best Refried Black Beans
- Small chop or 3/4 cup of a white onion. (To add chile, see notes below)
- Heat small pan on medium/low heat and add oil. Allow oil to heat for 2 minutes.
- Add chopped onions / optional garlic / pepper to pan and let saute in oil for about 3-4 minutes on medium heat. With a pan safe cooking utensil, stir the onion mixture frequently to ensure it only saute's and does not burn.
- Add drained black beans, bean water and salt to pan. Let warm for about 10 minutes on same medium heat.
- Now that beans have heated, mashing the black beans will be easy. With bean masher, mash beans for about a minute until desired consistency is reached. Stir beans from pans edges into center and mash any additional whole beans.
- Once finished, turn stove off.
Notes
- Recipe yield: about 3 cups
- Storage: Keep beans in food safe storage and keep covered. Refrigerate and use within 7 days for best flavor.
- Want a spicy depth to your beans? Add fresh chopped pepper or chile de arbol during step 3.
- Enjoy beans with a thicker consistency? Use only 1 cup bean water or water.
- Need to use less EVOO? use as little as 2 tablespoons for the recipe of this size.
- The smoother you’d like the consistency the longer you’ll mash the beans (example, 2.5-3 minutes).
- If your beans are runny, don’t worry, once they cool they will set. Allow them to heat on low heat and the excess liquid will reduce. Keep an eye on your beans to prevent them from losing your desired bean consistency. You got this!
- Garlic cloves minced are completely optional but recommended if using canned beans that lack additional natural flavoring. If not using fresh, jarred minced garlic will also work.
For full notes and tips visit the post at LatinasQueComen website, search for Refried Black Beans. Thank you for your shares and support of LQC!
Nutrition
Equipment
- Bean Masher
- Saute Pan
- Knife (for mincing and small chopping)
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