Refried Black Beans

Homemade Refried Black Beans Recipe

Forget the store-bought refried beans—these homemade refried black beans are a completely different ballgame.  Whether you use dried black beans or canned black beans, this recipe is packed full of flavor that puts the mushy store-bought stuff to shame.

These refried beans are cooked with simple, fresh ingredients like onions, garlic, spices and bay leaves.  Season with fresh lime juice, mash as desired, bake with cheddar cheese on top, and serve with yummy toppings like sour cream and sliced jalapeño peppers.

How to Make Refried Black Beans

1. Cook your beans.  See above for instructions on cooking dried beans.  You can also substitute canned beans and skip this step.
2. Cook onion and garlic.  In a large pot, add the avocado oil and heat over medium heat.  Add the chopped onion and sauté until golden brown, or about 5-7 minutes.  Next, add the garlic and cook until garlic is soft and tender, or about 2 more minutes. 
3. Add beans and cook.  Next, add in the black beans, oregano, chili powder, cayenne pepper, cumin, salt and bay leaves.  Add water until the beans are barely covered and continue to cook on medium heat for 30 minutes, or until most of the water has evaporated.
4. Whisk.  Remove the bay leaves and squeeze lime juice into the beans.  Add beans to the bowl of a stand mixer with the whisk attachment and whisk on medium speed for 2 minutes, or until the beans are mashed and at the desired consistency.
5. Bake.  Transfer the beans to a baking dish and cover with shredded cheddar cheese.  Bake in a preheated 350 degree oven for about 15 minutes, or until the cheese is melted.
6. Serve.  Remove from the oven and let cool for a few minutes before topping with sour cream, sliced jalapeños or your other favorite toppings.  Serve with tortilla chips.  Enjoy!

How to Cook Dried Black Beans

If you aren’t super familiar with cooking dried beans, here are three different simple ways to do it.

• Stovetop: rinse, drain, and add the dry beans to a large pot. Cover the beans with cool water about 1″ above the beans, then add a lid and bring to a boil. Reduce to a simmer and cook for about 2 hours, or until the beans are soft.
• Slow Cooker: rinse, drain, and add the dry beans to a slow cooker. Cover with cool water or broth, about 1″ above the beans, then cover and cook on low for 5-7 hours.
• Instant Pot: rinse, drain, and add the dry beans to the Instant Pot. Close the Instant Pot and turn the steam release valve to the sealing position.  Pressure cook on high for 30 minutes, then let the Instant Pot natural release for about 15 minutes before quick-releasing any remaining pressure.

Soaking Dried Beans

While you don’t have to soak your dry beans, it does decrease the overall cooking time. Here are two easy ways:

• Quick Soak Beans (Stovetop Method): Rinse, drain, and add to a large pot. Cover with cool water about 1″ above the beans, then bring to a boil. Boil for 3 minutes, then turn off heat and let sit for 1-4 hours. Once they have soaked, drain and rinse in cool water, then cook as directed.
• Soak Beans Overnight (Stovetop Method): Rinse, drain, and add to a large pot. Cover with cool water about 1″ above the beans, then cover with a lid and let soak overnight, or up to 12 hours.

Recipe Tips

• Be sure and chop your onions finely and cook them until they are meltingly soft.  Texturally, your Refried Black Beans will taste best this way.
• Whisk your beans to mash them up as much as you would like.  Some people prefer their refried beans a little chunkier while others like them silky smooth.
• You can use a potato masher instead of the stand mixer to mash the beans if you want.
• If you are short on time, there’s no shame in using canned black beans!