Homemade refried beans are a lot easier to make than you think and taste so much better than refried black beans from the can! They make the perfect side dish for Mexican or Southwestern dishes and are ready in less than 25 minutes!
Looking for more Easy Mexican Side Dishes? Try my Authentic Spanish Rice or Creamy Confetti Corn!
Homemade refried black beans also known as frijoles negros refritos are a lot easier to make than you think. These are so much better than refried black beans from a can! The canned version can be loaded with extra ingredients to preserve the beans and typically leave an after taste. Making your own refried beans at home is super easy! All you need for this recipe is 10 ingredients and only 25 minutes!
When you think of refried beans you don’t always think about black beans. Refried beans are typically made with pinto beans. I decided to try the same technique but with black beans instead. I personally prefer the taste of black beans over pinto beans. We also decided to leave some of the beans whole to create a chunkier texture. If you like your beans smoother mash them all with the back of your spoon or a potato masher.
To spruce up my Refried Black Beans I added some sautéed onion, garlic and lots of Mexican spices. You could even add some heat with diced jalapeños!
I love to top my homemade refried black beans with fresh chopped onions, sour cream or even queso fresco. The possibilities are endless! Use this homemade method anytime your recipe calls for refried beans!
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Ingredients for this Refried Black Beans Recipe
- Black Beans: I prefer using black beans however this recipe can be made with pinto beans.
- Onions & Garlic: Give this dish so much flavor! You can add granulated garlic and onion powder if you are in a pinch.
- Seasonings: Cumin, dried oregano, salt, pepper and chili powder are added. Adjust the seasonings to taste. We always like adding a bit more chili powder for some more heat.
- Chicken Broth: Is used to thin out the beans and create a creamy texture. Vegetable or beef broth would also work. You can use water if you are in a pinch.
How to make Refried Black Beans
- Saute onions & garlic: In oil until tender and golden brown.
- Bloom the spices: We add in the spices (cumin, dried oregano, salt, pepper and chili powder) and let them saute in the hot oil for a minute to bloom. This really brings out the flavor of the spices and enhances the overall dish!
- Simmer: Add in beans and chicken broth and turn the heat down to low. Simmer until the mixture has thickened a bit, 5-10 minutes. (The mixture will still look a bit watery but will thicken when we mash the beans)
- Mash the beans: With the back of your spatula or with a potato masher. Make sure to leave some of the beans whole to keep a chunky texture.
- Serve: The beans as is or top with cilantro, raw onions, sour cream, or queso fresco.
Storage and Reheating Instructions
- Store: Leftover refried black beans in an airtight container in the refrigerator for up to 4 days.
- Reheat: Leftovers by heating them back up in a skillet with a couple splashes of chicken broth or water.
Variations
- Add more heat: By adding in diced jalapeno or some chipotles in adobo.
- Sprinkle on some cheese: On top before serving. Crumbled cojita cheese would be amazing on top!
- Serve with a lime wedge: For squeezing on before eating. It really brightens the flavor and adds a nice acidity to the refried black beans.
- Feel free to leave the beans chunkier or smoother based on your taste preference. I prefer a chunkier refried bean.
Ways to serve Refried Beans
- Tacos
- Salads
- Quesadillas
- Huevos Rancheros
- Enchiladas
- Tamales
- Nachos
- Over Cilantro Lime Rice
- Burrito Bowl
- Over homemade tortilla chips
Optional topping for refried beans
- Cilantro
- Queso fresco
- Sour cream or greek yogurt
- Avocado
- Pico de gallo
- Onion / Radish
- Shredded Mexican cheese
- Hot sauce (this one is our favorite!)
Here are more Easy Mexican Recipes to try!
- Authentic Spanish Rice
- Pico de gallo
- Mexican Pasta Salad
- Instant Pot Spanish Rice
- Slow Cooker Barbacoa Beef
- Mexican Slow Cooker Stuffed Peppers
- One Pan Mexican Pasta
Re-fried Black Beans
Ingredients
- 15.5 ounce can black beans, drained and rinsed
- 2 tbsp extra virgin olive oil
- 1/2 cup onions, diced
- 2 cloves garlic, minced
- 1/4 tsp cumin
- 1/4 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 tsp chili powder
- 3/4 cup chicken broth
Instructions
- Add olive oil to a medium saucepan and heat over medium-high heat. Add in onions and saute until tender and golden brown 3-4 minutes. Add in garlic and saute for an additional minute.
- Stir in the spices: cumin, oregano, salt, pepper and chili powder. Allow them to cook for one minute. Keep an eye on them and continuously stir so they do not burn.
- Add in beans and chicken broth and turn the heat down to low. Simmer until the mixture has thickened a bit, 5-10 minutes. (The mixture will still look a bit watery but will thicken when we mash the beans)
- Mash the beans with the back of your spatula or with a potato masher. Make sure to leave some of the beans whole to keep a chunky texture. Serve the beans as is or top with cilantro, raw onions, sour cream, or queso fresco.
Nutrition Information
Did you make this?
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Peter @Feed Your Soul Too
You made your black beans looks so good. I then scrolled through more of your recipes and you have a Mexican theme going. That would go over super well in my house.
Kelley
Thank you Peter! Yes, I am on a Mexican kick on the moment!
Kelley
StevenHB
We had these with a Mexican-spiced steak and rice tonight. They were very good. One quibble with the recipe: it’s not possible to caramelize onions in two minutes, but you can saute them and get, perhaps, a bit of color on them.
Kelley
Hi Steve,
Thank you for trying the recipe. So glad you liked it!
Kelley
Dave
That’s basically how I make ours. Only I double it and add a tsp or two of bacon grease.
If I cook beans from dry, I’ll add a little leaf of epazote, 1 clove garlic, a wedge of onion and some bacon grease. That’s it. Fish out the epazote leaf before mashing and mash them in the cooking water. Some say epazote tastes like kerosene. It’s like cilantro – an acquired taste. However, it adds a great flavor boost to the beans and is usually only used with black beans.
Kelley Simmons
Hi Dave!
I love the addition of the epazote! I will have to try it next time. Thank you for sharing!
Kelley
Rahul
I dont know why I dont add chicken broth to my refried beans. I am gonna try this recipe. Looks so delicious
Kelley Simmons
Hi Rahul,
Yes it makes the refried beans so creamy! Hope you enjoy it!
Thanks!
Kelley
Reena Bansal
Excellent side dish with chicken enchiladas- way better than re-fried beans! I didn’t have fresh cilantro so I used cumin and it was delicious. My onions were also cooked so I don’t understand others’ issues. Very good!!
Kelley Simmons
Hi Reena,
So glad you enjoyed this recipe! Thank you so much for sharing!
Kelley
Jorge
Where is the lard? Where is the epazote? The title is misleading, this is not authentic.
Lesu
After giving up on so many recipes for refried beans or tasty black beans, I tried this on a whim to accompany roasted pork butt plus mostly because all of the ingredients are pantry staples for us and POW! So fantastically good! My husband could not stop wowing over them, I made them again a couple of days later, doubling the recipe. A nice side over rice and then we ended up making our own ‘bowls’; an easy simple meal. Just the perfect combo of flavors and we could change the consistency. And a nice variety of toppings, depending on what’s in your fridge. Printed and in our family recipe book.
Kelley Simmons
So glad you enjoyed these refried beans! Thank you so much for sharing Lesu!
Donitta
So simple and sooooo good !! Have been looking for this recipe forever love love love thank you
Richard McBeth
Why not use the juice from the can and add the broth if more liquid is needed?
Kelley Simmons
You could definitely use the liquid from the can if desired!
Landon J.
Followed this recipe a few times this month already. The recipe, when properly prepped provides an excellent flavor profile. Goes well with steak, and is currently rounding out my morning breakfast.
I will admit, as a complete amateur, I did NOT prep for the first batch properly – I just opened a can of Busche’s Black Beans and put it right into the saucepan with the chicken stock. Needless to say, the beans ended up very runny, and you could still taste some of the tannins. Also figured out the hard way that it’s best to add the onion and THEN bring the oil up to heat. The water content from the onion was very reactive with the olive oil, to say the least.
For the second batch, I ended up using 1/2 tsp of pre-packaged minced garlic instead of two cloves, properly straining and rinsing the beans, and substituted the salt for a pinch of MSG.