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Refried Black Beans

Silky homemade refried black beans with garlic, spices, and a touch of olive oil, ready in just 20 minutes for a restaurant-quality side dish.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Mexican
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 tablespoons olive oil or lard
  • 2 cans 15 ounces each black beans, drained and rinsed, or 2 cups cooked dried black beans
  • 1/2 cup diced onion
  • 4 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 1/4 cup reserved bean liquid or vegetable broth
  • 1/2 jalapeño minced (optional)

Equipment

  • Large skillet or saucepan
  • Wooden spoon or spatula
  • Potato masher or bean masher
  • Can opener
  • Measuring spoons and cups
  • Colander

Method
 

  1. Heat the olive oil or lard in a large skillet over medium heat for about 1 minute until shimmering.
  2. Add the diced onion and cook, stirring frequently, for 3 to 4 minutes until translucent and soft.
  3. Stir in the minced garlic and cook for about 30 seconds until fragrant, stirring constantly.
  4. Add the ground cumin, chili powder, and smoked paprika and stir for about 30 seconds to bloom the spices.
  5. Pour in the drained and rinsed black beans and cook for 1 minute, stirring to coat them with the spiced oil.
  6. Add the reserved bean liquid or vegetable broth and stir to combine.
  7. Simmer the mixture uncovered for 5 to 7 minutes, stirring occasionally, until it thickens slightly.
  8. Mash the beans directly in the skillet with a potato masher for 3 to 5 minutes, stirring occasionally; adjust texture with more broth if needed.
  9. Taste and season with salt and black pepper to your liking before serving.

Notes

Store refrigerated in an airtight container for up to five days or freeze for up to three months; reheat gently with a splash of broth.