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.
Refried Black Beans
These yummy refried black beans make an excellent side dish!
- 2 cups of dried black beans rinsed
- 2 bay leaves
- 2 garlic cloves peeled
- 7 cups of water
- 2 tbsp of bacon grease
- 1/2 white onion chopped
- 1/2 cup of bean broth
- salt to taste
In a large pot bring beans, bay leaves, garlic and water to a boil.
Reduce heat to low and cover. Simmer for about 3 hours or until beans are tender.
In a another pot over medium heat melt 2 tbsp of bacon grease.
Once grease is hot add the onion and saute for 2 min.
Transfer all the beans to the pot with the onion using a slotted spoon.
Add about 1/2 cup f bean broth to the pot and start mashing the beans with the back of a spatula or a potato masher.
Season with salt.
Reduce heat to low and continue to cook for about 5-7 min stirring occasionally.
Serve and refrigerate leftovers once cool.