Fresh Recipes | Homemade Refried Black Beans

by on April 25, 2012

Fresh Recipes | Homemade Refried Black Beans

Last fall, I told you all about my first attempt at making homemade refrieds. I didn’t share a recipe because, well, it was my first time making them and I didn’t quite have the technique down yet. But after a few months of practice, I think I finally have a recipe that deserves to be shared!

This time, however, I made refried black beans simply because I happened to have some sitting on a jar on my counter, just begging to be used. These beans are really simple to make–it’s my new years April resolution to always have homemade refrieds on hand, so I can stop buying boxes of them at Costco. Plus, they don’t have a Costco in Blacksburg, so I’m going to have to learn to live without as it is! And the beans also freeze well, so I really have no excuse. Now I expect you to hold me to that!

Ready for the process?

First, rinse 3 cups of black beans in a strainer.

Fresh Recipes | Homemade Refried Black Beans

Place the beans in a large pot and cover with 2.5 to 3 inches of water. If I’d had any forethought, I would have cooked them in my Le Creuset because I had to use it for the blending process anyway. Oh well, good thing I don’t mind doing dishes!

Fresh Recipes | Homemade Refried Black Beans

The next part takes awhile. Bring the beans to a boil then reduce heat to a simmer. Cover and let simmer for 2 to 3 hours, until tender.

Fresh Recipes | Homemade Refried Black Beans

 

When the beans are ready, remove them from the pan and strain them.

Meanwhile, saute half an onion and 2 cloves of garlic, until the onions become translucent, in a pot large enough to accommodate the beans.

Fresh Recipes | Homemade Refried Black Beans

When the onions and garlic are done, stir in the beans to the mixture along with about a cup of water.

Fresh Recipes | Homemade Refried Black Beans

Using an emulsion blender (or potato masher if you don’t have one), blend the beans until mostly smooth.

Fresh Recipes | Homemade Refried Black Beans

Continue to cook at low heat while adding the spices:

  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 1.5 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1.5 teaspoons cumin
  • 1/2 teaspoon cayenne pepper

And there you have it, homemade refried beans!

Fresh Recipes | Homemade Refried Black Beans

This recipe will yield about 3 pints of beans. The beans tend to last about 2 weeks in the fridge and a few months in the freezer, but with the way we eat beans around here, they rarely last that long!

Fresh Recipes | Homemade Refried Black Beans

Homemade Refried Black Beans

Makes 3 pints

Print recipe!

Ingredients:

3 cups black beans

1/2 onion, chopped

2 cloves garlic, chopped

1 tablespoon salt

1 tablespoon pepper

1.5 teaspoons smoked paprika

1 teaspoon garlic powder

1.5 teaspoons cumin

1/2 teaspoon cayenne pepper

Olive oil

Water

Steps:

Rinse 3 cups of black beans in a strainer.

Place the beans in a large pot and cover with 2.5 to 3 inches of water. Bring the beans to a boil then reduce heat to a simmer. Cover and let simmer for 2 to 3 hours, until tender.

When the beans are ready, remove them from the pan and strain them.

Meanwhile, saute half an onion and 2 cloves of garlic, until the onions become translucent, in a pot large enough to accommodate the beans.

When the onions and garlic are done, stir in the beans to the mixture along with about a cup of water.

Using an emulsion blender (or potato masher if you don’t have one), blend the beans until mostly smooth.

Continue to cook at low heat while adding the spices, adjusting to taste as necessary.

Time: 2.5-3.5 hours

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