Yo’ girl loves her some refried beans. I’m a fan. What I’m not a fan of is some of the junk listed on certain brands of canned refried beans: lard, hydrogenated oils, and more. All I want is some dang refried beans- is that so hard to ask for? Last time I was craving fried beans and decided to whip some up myself. It couldn’t be that hard! And it isn’t!
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Having refried black beans on hand makes not only for a tasty side, but it’s versatile as a staple item for other snacks and dishes! My five-year-old loves black beans, even when he’s being “picky”. So this mama’s all about incorporating them whenever she can. But after a while, just regular ole’ black beans gets kinda boring. Making refried beans is a great way to liven things up a little. They’re delicious in tacos and burritos or spread onto a wrap.
And you guys…seriously this recipe is EASY. This (side) dish checks all my boxes:
GLUTEN-FREE
HEALTHY
EASY
and ….
AFFORDABLE
Buying dried beans is cheaper than buying canned beans! These organic black beans are $2.99 a bag (14oz) at Thrive Market (I love me some Thrive Market! Not familiar? Here’s a link for a discount!). You can also find dried beans in most grocery stores. The little bit of onion and garlic are under a buck. A bunch of cilantro cost me 89 CENTS. I often double this batch and it’s still SO CHEAP when you add it all up. You can stretch them too!
Real talk: I know how convenient it is to pick up a can of refried beans. But the taste (and nutrition) dulls in comparison to homemade. When my schedule allows, I’m a die-hard bean-soaker. It might take a little more planning, but soaking enhances the nutritional properties of beans! Soaking beans overnight reduces phytic acid– a naturally occurring compound on beans, grains, nuts, and seeds.
Phytic acid impairs the absorption of iron, zinc, and calcium. By soaking the beans, you’ll unlock more nutrient value and make them easier to digest!
HOMEMADE REFRIED BLACK BEANS
- 2 cups black beans (dried)
- water (enough to cover)
- 2-3 cloves garlic (minced)
- 1/2 onion (diced)
- 1/4 teaspoon sea salt
- cilantro ((Optional) chopped- for topping)
IF YOU PLAN TO SOAK BEANS
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To soak: Place dried beans in a large bowl and add enough water to cover by at least 3-4". The beans will absorb a bit of water so you want to make sure to add enough to cover them. Cover and let sit for overnight (I put mine in the fridge to soak overnight).
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To cook: Drain beans from the soaking liquid and do one more quick rinse with water.
Add beans to a pot and cover with another 3-4" of water. The beans will absorb even more liquid as they cook so make sure you add enough. Now's a good time to add the onion and garlic (cumin, garlic, bay leaves, or other herbs can be delicious too).
Note: Especially if making whole beans, add the salt as the last step. Salt will break down the skins and make them mushy.
Bring the pot to a boil, then reduce the heat and simmer covered for about 1 hour. I suggest checking them around 45 minutes and let them keep cooking until they are tender. Add more water as necessary.
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To mash: If there's a lot of excess liquid, pour into a cup and set to the side. Use a masher, blender, or food processor to mash the beans together. If you need more liquid, use that excess!
Add salt if it hasn't been added already.
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Optional: Top with chopped cilantro.
IF USING DRY BEANS
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Give the beans a good rinse with water to remove any
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To cook: After the beans are rinsed, add beans to a pot and cover with another 3-4" of water. The beans will absorb even more liquid as they cook so make sure you add enough. Now's a good time to add any flavors you'd like! (Just remember to save the salt for last).
Bring to a boil over high heat. Then reduce to a simmer and cook uncovered for 1 hour – 1 hour 45 minutes or until tender.
I suggest keeping an eye on them in case you need to add more water as they cook. You want them slightly covered with water while cooking. 🙂
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To mash: If there's a lot of excess liquid, pour into a cup and set to the side. Use a masher, blender, or food processor to mash the beans together. If you need more liquid, use that excess!
Add salt if it hasn't been added already.
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Optional: Top with chopped cilantro.
I have to add- I’ve also put a bit of cumin seasoning in these and it’s fan-freakin’-tastic. Seriously, YUM. I love cumin.
PS- Leftovers are equally delicious reheated.
Happy cooking!
– Maddie Adeline
