Homemade Refried Beans Recipe

5 from 1 vote

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

Cook Time2

Total Time2 15

Course: Side Dish

Cuisine: Mexican

Servings: people

Calories: 175kcal

Author: The Carefree Kitchen

Ingredients

1 pound dried black beans (or 4 cans black beans)
2 tablespoons avocado oil
2 cups onions minced (white or yellow)
6 cloves garlic minced (about 2 tablespoons)
1 teaspoon dried oregano
1 teaspoon chili powder
1/8 teaspoon cayenne powder
1 teaspoon cumin
2 teaspoons salt
2 large bay leaves
1 medium lime juiced
1/4 cup cheddar cheese shredded

Toppings

1/4 medium jalapeno sliced
1/2 cup sour cream

US Customary - Metric

Instructions

Soak the 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, add a lid, and bring to a boil. Once it comes to a boil, remove from the heat and let the beans 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.

Cooking the 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.

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, 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. 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. Enjoy!

Notes

Storing leftovers: transfer any leftover refried beans to an airtight container and store in the fridge for up to 4 days.

Reheating: transfer beans to a pot or skillet and add a little chicken broth (or water). Heat over medium heat, stirring frequently, until the beans are warmed through.

Nutrition