Refried Black Beans Recipes

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REFRIED BLACK BEANS

Black beans are a Mexican staple, whether served soupy or refried. Here we'll make both, starting with dried beans for a taste and texture that transcends canned. (Use oil instead of lard to make these vegetarian! It's less traditional, but still delicious.)

Provided by Gabriela Cámara

Categories     side-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 10



Refried Black Beans image

Steps:

  • In a large skillet over medium heat, add lard. When lard has melted and begun to shimmer, add onions; adjust heat to medium-low, stir, and cook until translucent and soft, 6-8 minutes. Add 2 cups of Soupy Black Beans, well drained, to the skillet. Use a potato masher to mast beans directly in the skillet, while alternately stirring with a wooden spoon, until the mixture becomes a thick, creamy, relatively uniform paste. (Alternatively, you can use a blender.) When the refried beans have reached the appropriate consistency, taste and season with salt as necessary. Makes about 2 cups. (Use Refied Black Beans in Chef Camara's Torta Ahogada recipe.)
  • Add water to a medium saucepan over medium-high heat; then add beans, epazote, and garlic. Season with salt, stir, and bring to a boil. Turn heat to low, cover, and cook at a gentle simmer until beans are soft but not falling apart, about 40-60 minutes (checking after 30 minutes).
  • Check beans for doneness by removing one from the pan and squeezing; it should be easily mashable. Taste and season with salt as necessary. Serve as a side dish, garnished with oregano. Makes about 4 cups.

1/4 cup lard, vegetable oil, or mild olive oil, preferably lard
1 medium white onion, finely diced
2 cups Soupy Black Beans, drained, recipe follows
1/2 teaspoon fine sea salt, plus more to taste
1 quart water
2 cups dried black beans, rinsed
1 sprig dried epazote, available at Latin specialty stores; may substitute 1 tablespoon dried oregano or marjoram
1 clove garlic, smashed and peeled
1 teaspoon fine sea salt, plus more to taste
Dried or fresh oregano, preferably Mexican, for garnish

REFRIED BLACK BEANS

Better than canned!

Provided by dmvanask

Categories     Side Dish     Beans and Peas

Time 9h35m

Yield 12

Number Of Ingredients 11



Refried Black Beans image

Steps:

  • Place black beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain.
  • Place beans in a pot and add enough water to cover; bring to a boil. Reduce heat to medium-low and simmer beans until very tender, about 1 hour.
  • Heat oil in a skillet over medium; cook and stir onion and garlic until onion is soft and translucent, about 10 minutes. Add black beans, green chiles, chili powder, and cumin; cook and stir until flavors blend, about 5 minutes.
  • Blend black bean mixture in a food processor until smooth. Add tomato paste, chicken broth, vinegar, and salt; blend until desired consistency is reached. Return beans to pot and cook until heated through, about 5 minutes more.

Nutrition Facts : Calories 254.7 calories, Carbohydrate 45.6 g, Fat 2.4 g, Fiber 11.2 g, Protein 15 g, SaturatedFat 0.5 g, Sodium 272 mg, Sugar 4.1 g

4 cups dry black beans
1 tablespoon cooking oil
1 cup diced onion
2 cloves garlic, minced
1 cup chopped green chiles
1 ½ tablespoons chili powder
1 teaspoon ground cumin
1 (6 ounce) can tomato paste
¼ cup chicken broth
1 tablespoon cider vinegar
salt to taste

REFRIED BLACK BEANS

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 10h5m

Yield 12 servings

Number Of Ingredients 6



Refried Black Beans image

Steps:

  • Drain the soaked beans and add to a pot. Cover with 2 inches cold water and add the garlic, onions, cumin, and sprinkle with salt and pepper. Leave to a simmer until the beans are tender and the liquid has turned into a thick sauce, 1 1/2 to 2 hours.
  • Melt the butter in a skillet and pour in the beans. Mash the beans (leave some texture) and cook over a medium heat, 3 or 4 minutes.

1 pound dried black beans, soaked overnight in cold water
4 cloves garlic, minced
1 large onion, diced
1/2 teaspoon ground cumin
Salt and freshly ground black pepper
1 tablespoon unsalted butter

REFRIED BEANS

Try making this dish to serve at a party - it works well as a dip served with nachos. It's also a great accompaniment to a larger Tex-Mex-style meal

Provided by Barney Desmazery

Categories     Dinner

Time 40m

Yield Serves 4 as a topping or 2 as side

Number Of Ingredients 9



Refried beans image

Steps:

  • Lightly drain the beans, reserving the juice from the tin, but do not rinse (you want the beans in about half the liquid from the can). Depending on the texture you prefer, either mash them roughly in a bowl or blitz them using a blender until smooth. Set aside.
  • Heat the oil in a large frying pan or casserole and cook the onions for 8-10 mins until soft and golden. Scatter in the garlic, chilli and cumin seeds, and sizzle everything for 2 mins more. Tip in the beans, oregano, paprika and a pinch of salt. Cook everything together for 5 mins until the beans have heated through adding more reserved bean juice if it's too thick. Serve straightaway with a sprinkling of coriander, if you like, or leave to cool and keep chilled. Will keep chilled for up to three days or frozen for a month. Reheat with a splash of water mixed in.

Nutrition Facts : Calories 114 calories, Fat 3 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 5 grams protein, Sodium 0.01 milligram of sodium

400g can black, pinto or kidney beans
1 tbsp sunflower oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 green chilli, chopped (optional)
1 tsp cumin seeds
½ tsp dried oregano
½ tsp smoked paprika
chopped coriander, to serve (optional)

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