Refried Black Beans
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Refried Black Beans is the perfect side dish for your favorite Mexican food. It goes especially well with enchiladas or tacos. Slow cooked on the stove for several hours and seasoned with garlic, onion, hot sauce and more, these beans will have you going back for seconds!
Although this is a very easy recipe to make, be sure to allow plenty of time for the dried beans to soak overnight and then simmer on the stove for 3-4 hours. If desired, you can make them a day or two ahead for easy preparation the day you serve.
(Post modified with new photos on 4/26/22.)
Ingredients to Make Refried Black Beans
- dried black beans
- chicken bouillon cubes
- sweet onion
- chopped green chiles (optional)
- kosher salt
- freshly ground black pepper
- ground cumin
- Louisiana hot sauce
- Pepper Jack or Monterrey Jack Cheese
Instructions for Making This Recipe
Place dry black beans in a large bowl, and cover with at least 3-4 inches of water. Soak overnight or at least 10 hours prior to cooking, to give the beans plenty of time to soften and expand.
I recommend overnight soaking the black beans vs the quick soak method of using boiling water and soaking for a couple of hours. When I tried to quick soak my black beans, they took longer to cook and were still a little hard.
The next morning, gather the ingredients that you will need for this recipe. Mince the garlic. Using a knife and cutting board, dice the onion. Shred the Pepper Jack cheese with a box grater. Using a strainer, drain the beans.
Cook the Beans
Place the drained beans in a large cast iron Dutch oven and cover with 2 inches of cold water.
Stir in the chicken bouillon cubes, minced garlic, diced onion, chopped green chiles, kosher salt, and freshly ground black pepper. Bring to a boil, and then reduce heat to a simmer, giving everything another good stir.
The last time I made this recipe I added a small can of chopped green chiles to give the beans a bit more heat. I really liked them this way and recommend it. But if you aren’t wild about extra heat, you may refrain from adding the chiles.
Simmer for 3-4 hours until beans are tender and liquid has turned to a thick sauce.
The longer these beans cook the softer they will become. Just be sure there is a little liquid in the pot while they cook so that they don’t burn.
Once the beans are soft, mash with a potato masher, or even an immersion blender.
Stir in ground cumin, butter and hot sauce. If desired, season with more salt and black pepper. Cook over medium heat 5-6 minutes to allow the extra juices to reduce.
To serve, sprinkle with shredded Monterrey Jack or Pepper Jack cheese.
Refried Black Beans
Soak the Beans
- Place dry black beans in a large bowl, and cover with at least 3-4 inches of water. Soak overnight or at least 10 hours prior to cooking, to give the beans plenty of time to soften and expand.
Prepare the Ingredients
- The next morning, prepare your ingredients. Using a knife and cutting board, dice the onion. Mince the garlic. Using a box grater, shred the Pepper Jack cheese.
- Drain the black beans in a colander. Add to a large Dutch oven.
Cook the Beans
- Cover the beans with 2 inches of cold water. Add the diced onion, chopped green chiles, minced garlic, chicken bouillon cubes, kosher salt and freshly ground black pepper.
- Bring to a boil, and then reduce heat to a simmer. Cover and simmer for 3-4 hours until beans are tender and liquid has turned to a thick sauce, stirring occasionally. If necessary, add more water by 1/3 cup increments so that the beans do not burn. (I have never needed to do this, but with dried beans, you never know, and I'd rather give this direction then have the beans dry up and burn before they are soft and tender.)
Mash the Beans
- Mash the beans with a potato masher, or even an immersion blender.
- Stir in ground cumin, butter and hot sauce. If desired, season with more salt and black pepper. Cook over medium heat 5-6 minutes.
- To serve, sprinkle with shredded Monterrey Jack or Pepper Jack cheese. Serves 10-12.