Another fantastic substitute for soupy beans, these pack a punch, which is just the thing for tortas. The chile powder should be reduced by half if serving these beans as a side dish.
Ingredients
Makes about 1 1/4 cups
Step 1
Heat the oil in a medium pan over medium-high heat until it shimmers. Add the onion and cook, stirring often, until it's soft and browned at the edges, about 5 minutes. Add the beans, garlic, and chile powder.
Step 2
Let the beans come to a brisk simmer, then lower the heat to maintain a gentle simmer. Cook, stirring and mashing often until the beans resemble a very coarse puree and have thickened, 15 to 20 minutes. When you tip the pan, the beans should creep forward like lava. The beans will thicken a little more once they cool. Add salt to taste. Use warm or at room temperature.
They keep in the fridge for up to five days.
How would you rate Refried Black Beans (_Frijoles negros refritos_)?
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Reviews (6)
Back to TopFantastic especially with chipotle chile powder
kimkajg1
Little Rock
6/12/2017
Wow - so good! I doubled the onion (red) and garlic and I replaced the árbol chile powder or cayenne pepper with 1/2 dried chipotle pepper - (chopped very fine) and 1/2 fresh jalapeno pepper (sliced micro thin) making this so flavorful and yummy. The spice level is med to strong so if you'd like to try that with less bite, use half of what i used. I also scooped it up with corn and gluten free "Millet & flax spinach lavash" wedges that i lightly pan browned and softened with coconut oil. Heavenly!
theodora20
Monterey MA
9/19/2014
This quickly became a "go to " recipe for anytime. It is easy to make and we always have the ingredients on hand. I bump up the garlic a bit. We make this fairly often. I would definitely recommend this one.
tenorchick
Charlotte, N.C.
11/23/2013
Great recipe. It's easy to make and very tasty. Watch out for the salt though. I didn't notice that the canned beans I purchased had salt in it. As a result, it came out a bit saltier than I wanted but it was still flavorful. I'll make this dish again.
Kung_Pao_Tao
Washington, DC
8/3/2013
I love this recipe. I have a friend who used to make her family recipe for refried beans all the time and I have never been able to recreate them. I craved them all the time! I was skeptical that these would be good since they are the "quick version," however, they really were tasty. I found that mashing the beans with a fork worked best. We added them to the oven-baked chicken fajitas and they were fantastic.
strawfordmenus
Charleston, SC
5/3/2013
Delicious. Recipe is great as is. It doesn't make a lot, so I'd double it next time.
tatoosh161
4/28/2013
