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refried black beans
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5 from 1 vote

Homemade Refried Beans Recipe

These Refried Beans are thick, creamy, and full of authentic Mexican flavor. Made from black beans cooked with onions, garlic, and spices, they’re worlds better than the canned stuff and so easy to make.
Prep Time15 minutes
Cook Time2 hours
Total Time2 hours 15 minutes
Course: Side Dish
Cuisine: Mexican
Servings: 12 people
Calories: 175kcal
Author: The Carefree Kitchen

Ingredients

  • 1 lb Dried Black Beans or 4 cans black beans
  • Water only need if cooking dry beans
  • 2 Tablespoons Avocado Oil
  • 2 cups Onions white or yellow, minced
  • 6 cloves Garlic minced (about 2 tablespoons)
  • 1 tsp Dried Oregano
  • 1 tsp Chili Powder
  • 1 pinch Cayennne Pepper
  • 1 teaspoon Cumin
  • 2 tsp Salt
  • 2 large Bay Leaves
  • 1 medium Lime juiced
  • ¼ cup Cheddar Cheese shredded

Toppings

  • ¼ medium Jalapeño sliced, if desired
  • ½ cup Sour Cream

Instructions

How to Soak Dry Beans

  • Pour dried beans into a large bowl and sort out the broken beans. Rinse, drain and add to a large pot. Cover with cool water about 1" above the beans. Place a lid on the pot and bring to a boil. Remove from the heat and let them sit covered for 12 hours (or overnight). Make sure the beans are covered in water, adding more if needed. The beans will double in size.

How to Cook Beans

  • The next day, drain and rinse the beans. Add enough water to cover the beans again by about 1". Bring the pot to a boil, then reduce to a simmer and cook for about 1½-2 hours, or until the beans are tender, creamy, and soft.

How to Make Refried Beans

  • Preheat oven to 350 degrees F.
  • In a large pot, add the avocado oil and heat over medium heat.  Add the diced onion and sauté until golden brown, or about 5-7 minutes.  Add minced garlic and cook until garlic is soft and tender, or about 2 more minutes.
  • Next, add in the cooked 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. Remove the bay leaves and squeeze lime juice into the beans.
  • Add the 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. (Note: you can also use a potato masher) Transfer the beans to a baking dish and cover with shredded cheddar cheese.
  • Bake for about 15 minutes, or until the cheese is melted. Remove from the oven and let cool for a few minutes before topping with sour cream, sliced jalapenos, or your other favorite toppings. Serve with tortilla chips. Enjoy!

Nutrition

Calories: 175kcal | Carbohydrates: 28g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 2mg | Sodium: 409mg | Potassium: 622mg | Fiber: 7g | Sugar: 2g | Vitamin A: 95IU | Vitamin C: 4mg | Calcium: 79mg | Iron: 2mg