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Easy Refried Black Beans

5 from 1 reviews

This recipe for 20-minute, easy refried black beans is hard to beat. Packed with the flavors of garlic, onion, and jalapeño, these black beans are the perfect addition to every Mexican-inspired meal. (You’d never expect they’re canned beans!)

Ingredients

Scale
  • 2 tbsp high-quality olive oil or organic butter
  • 1 yellow onion, minced
  • 34 cloves garlic, minced
  • 1 jalapeño, membrane and seeds removed, minced
  • 2 cans of no-salt-added black beans, drained but not rinsed (15oz or 400g cans)
  • 1 cup vegetable stock
  • 1 tsp sea salt, or to taste
  • 1/2 tsp black pepper, or to taste, freshly cracked

Instructions

  1. SAUTÉ THE VEGGIES: In a large stainless steel saucepan over medium-high heat, heat up the olive oil (or butter, until it’s melted). Add in the minced onion, garlic, and jalapeño and sauté for 5 to 10 minutes, until soft and golden-brown throughout. Some browned (or even burnt) bits are great here. If you allow the ingredients to brown further, the flavors will become deeper and really infuse the beans (especially when using olive oil). I recommend this. For a milder garlic flavor, move onto the next step once the ingredients become soft and golden. 
  2. ADD THE BLACK BEANS & MASH: Momentarily remove the saucepan from the heat. Stir in the canned black beans. With a potato masher, quickly and carefully mash the beans to your desired consistency. 
  3. SIMMER THE BEANS: Put the saucepan back over medium heat. Stir in the vegetable stock, salt, and black pepper. Once boiling, bring the beans down to a simmer. Stirring occasionally, simmer for about 5 minutes, allowing the stock to evaporate and the flavors to marry. You may want to mash the beans a bit more here. Once the beans have reached your desired texture and thickness, remove them from the heat and serve. If using butter, feel free to stir in another teaspoon or two for extra flavor and a beautiful buttery sheen.

Notes

My preferred way to make these beans is sautéing the onion, garlic, and jalapeño in olive oil until golden-brown to brown, with some slightly burnt bits. Then stirring in some butter at the end!

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