I make refried black beans probably about twice a month. They play an important part in my kitchen. They are cheap and filling at the same time. In our home we eat them for breakfast with warmed corn tortillas or as a side dish with dinner. I never bother buying canned beans these days because it’s just too easy and not to mention a lot cheaper to make your own. Plus who knows what else is in the canned beans? I’m not saying that I never eat canned food because we definitely do. However I always make a conscious choice to avoid them whenever I can.
I posted earlier a molletes recipe that uses these beans. That recipe is my absolute favorite way to use black beans. I hardly ever eat whole black beans. When I do it’s usually for a soup. I definitely prefer them refried even if it’s not as healthy. In order to give them their unique refried taste it is necessary to use bacon grease. They really wouldn’t taste the same if you substituted it for something else.
If you’re in a rush and don’t have time to make refried beans from scratch you could most definitely use canned black beans. They work great as well although you may need to drain some of the liquid first. This recipe does not use a blender although you could if you wanted too. I just use the back of a spatula or even a potato masher to get the beans to my desired consistency. In the photo below you can see that I leave some of the beans whole.