Refried Black Beans Recipe

Soak and Cook Dried Beans (or use canned)

If using dried beans: pick through beans to remove debris, then rinse. For best texture, soak 2 cups dried black beans in plenty of water for 6–8 hours or overnight; drain and rinse. Place soaked beans in a large pot, add 6 cups fresh water (about 3:1 water to beans), add 1 bay leaf, and bring to a boil. Reduce to simmer, cover partially, and cook until beans are very tender, 60–90 minutes. Skim foam as needed. If using a pressure cooker/Instant Pot: cover beans with 4–5 cups water and cook on high pressure 25–30 minutes with natural release. If using canned beans: drain and reserve 1 cup of the can liquid (or use low-sodium broth).

When beans are tender, remove bay leaf. Reserve 1 cup of the cooking liquid (bean broth) and drain the rest; set both beans and reserved liquid aside. Taste a bean and season with about 1/4 teaspoon salt now if desired—the main salt addition will happen later.

In a large skillet or wide heavy-bottomed pan, heat 2 tbs olive oil or lard over medium heat until shimmering. Add the finely chopped onion and a pinch of salt. Sauté, stirring occasionally, until the onion is softened and translucent, 6–8 minutes.

Add the minced garlic and sauté for 30–60 seconds until fragrant (do not brown). Stir in 1 tsp ground cumin and 1/2 tsp dried oregano and cook 20–30 seconds to toast the spices, coating the onions and garlic.

Add the cooked (or canned) black beans to the skillet and stir to combine with the aromatics. Pour in about 1/2 cup of the reserved bean cooking liquid (or broth) to loosen the mixture and prevent sticking. Reduce heat to low–medium.

Using a sturdy potato masher or the back of a spoon, begin mashing the beans in the skillet to your preferred texture. For smoother refried beans, continue mashing and add additional reserved liquid up to 1 cup total (add gradually) until the desired creaminess is reached. For chunkier texture, mash less and leave some whole beans.

Continue to cook and stir the mashed beans over low heat for 4–6 minutes so the flavors meld and excess moisture evaporates. Taste and add salt (about 2 tsp total for the full batch is a guideline), and 1/2 tsp black pepper, adjusting to taste.

Once the beans are creamy and seasoned, remove the skillet from heat. Stir in 1 tbs fresh lime juice to brighten the flavor. If using, fold in 2 tbs chopped cilantro for freshness.

If desired, transfer beans to a serving bowl and sprinkle 1/4 cup crumbled queso fresco or grated cotija on top. Serve warm as a side, taco filling, or dip.

Leftovers: cool to room temperature and store in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet with a splash of reserved bean liquid or water to loosen.