Homemade refried black beans

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5 from 1 vote

Easy to make, versatile and tasty, these refried black beans are a great addition to many a Mexican dish.

Prep Time5

Cook Time10

Total Time15

Course: Condiment, Side Dish

Cuisine: Mexican

Servings: or more, depending how used

Calories: 182kcal

Author: Caroline's Cooking

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Ingredients

¼ onion
1 cup cooked black beans canned or pre-cooked from scratch
1 tablespoon vegetable oil (or lard, traditionally)
bean cooking liquid, liquid from can as needed

US Customary - Metric

Instructions

Finley chop the onion. Strain the beans, either from can or from cooking liquid if you have cooked yourself, but reserve the can or cooking liquid.
Warm the oil in a skillet/frying pan and add the onion. Cook a few minutes until the onion has softened.
Add the beans to the skillet, cook a minute to warm then mash with a potato masher to break them up. Add some of the bean can/cooking liquid to thin out the mixture and bring to a simmer. Mash a little more if you need to break the beans up further, and add additional liquid as needed to get the consistency you prefer.
Simmer briefly to ensure warmed right through and serve.

Notes

If you like, you can also finely chop a clove of garlic and add this in with the onions as they are almost softened. If you don't have enough liquid from the can/cooking liquid, you can add a little stock. Any leftovers can be reheated on the stove or in the microwave - you will probably need to add a little extra liquid and stir well to ensure you don't get a dry crust on top.

Nutrition