Homemade refried black beans – so velvety smooth, so flavorful, and so downright addictive, you’ll never buy them canned kind again.
- 1 medium onion, diced
- 2 cloves of garlic, minced or pressed
- 1 tsp. of ground cumin
- ½ tsp. chili powder
- 2 15-oz. (400 gm.) canned of black beans, do not drain
- Heat a medium pot over medium-low heat. Add the onions and saute them until they soften and start to brown slightly (about 5 minutes).
- Add the garlic, 1 tsp. cumin, and ½ tsp. chili powder (more if you like it spicier). Saute for another 30 seconds.
- Add the beans and liquid. Stir them to collect any bits of onion from the bottom of the pot.
- Simmer the beans on low, covered for 15-20 minutes to allow them to soften.
- Use a hand masher or immersion (stick) blender to puree the beans. Adjust the texture, leaving a few whole or partial beans or as desired.
- Serve warm.
- When sauteing the onions with no oil, be careful that you heat the pot first. This helps keep the onions from sticking. Keep the onions moving by stirring them often. If they begin to stick too much or get too brown, add water or vegetable broth a tablespoon at a time.
- To make refried beans from dry, start with 1 cup of beans, soaked overnight. Be sure to drain and rinse the beans, then add 3 cups of water for cooking. Bring the beans and water to a boil, then lower heat to simmer, cover, and cook for 1 to 2 hours until the beans are tender.
- Category: On the Side
- Cuisine: Mexican
Keywords: healthy homemade refried black beans