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Refried Black Beans

Refried Black Beans

By Courtney HillApril 7, 2020

  • Makes
    4 servings
  • Cook Time
    20 minutes

This recipe takes a full pot of cooked black beans and turns them into full-flavored refried beans; make sure you save the cooking liquid when draining the beans. We prefer the rustic, slightly coarse texture of beans mashed by hand, not pureed in a blender or food processor. Crumbled cotija cheese and chopped fresh cilantro are delicious garnishes.

Ingredients
  • 6

    cups Simple Black Beans with Tomatoes and Garlic, drained (cooking liquid reserved), beans returned to the Instant Pot insert

  • 2

    tablespoons coconut oil or lard

  • 5

    medium garlic cloves, chopped

  • 4

    teaspoons ground cumin

  • 4

    teaspoons ground coriander

  • 1

    tablespoon chili powder

  • Kosher salt and ground black pepper

Step 1

Using a potato masher or the back of a large spoon, mash the beans until mostly smooth. Add ½ cup of the reserved cooking liquid and vigorously stir until the beans are as smooth as possible.

Step 2

In a nonstick 12-inch skillet over medium, heat the oil until shimmering. Add the garlic, cumin, coriander and chili powder, then cook, stirring, until fragrant, about 30 seconds.

Stir in the mashed beans and cook, stirring often, until beginning to brown, 8 to 10 minutes. Continue to cook and stir, adding additional reserved cooking liquid as needed, until the mixture is thick and creamy, about 5 minutes. Taste and season with salt and pepper.

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