This refried black beans recipe is lightyears better than canned. They’re flavorful and tender, the perfect texture, and they’re naturally vegan. Made in about 15 minutes with canned black beans, they’re perfect as a quick side dish for any Mexican or TexMex recipe.
There’s only one right answer when asked if you want whole or refried beans. Only one.
I sometimes wish I were the type of person that ordered whole beans–the type of person who (on purpose!) opts for water instead of wine, fruit instead of cake, a light vinaigrette in lieu of a rich, creamy salad dressing.
But I’m not. No, it’s refried beans all the way for me (and wine and cake and rich, creamy salad dressing). Rich, often spiced, and full of flavor, they’re perfect–not just alongside your veggie enchiladas–but smeared inside a burrito, scooped onto a chip, providing a bed for a layered dip.
Yet the options are usually limited for vegans. You can get “vegetarian” refried pinto beans from a can, if you’re lucky, but most of the time, taqueria-refried beans are loaded with lard, a pretty clear no-no for the vegans in the house.
Why These Refried Black Beans Are So Good
- They’re absolutely crammed full of flavor.
- This recipe is super quick and easy, made in about 10 minutes.
- These refried black beans are totally vegan.
- They’re a perfect side dish for those Latin flavors that seem to always accompany warmer weather.
- This recipe is super versatile; you can add cumin, cilantro, and any other spices or flavors you might like.
Try these refried black beans stuffed into burritos, layered on top of tortilla chips for delish nachos, or as a side dish for just about any Mexican or TexMex dish. We also love them spooned onto my Tofu Sofritas Bowls or Chipotle Beef and Avocado Bowls.
How to Make Refried Black Beans
The ingredients you’ll need:
Start by heating your oil in a large skillet over medium heat until hot. I love using my cast-iron skillet for this recipe.
Add your onion and garlic and sauté for about 5 minutes, or until onions are softening. Be careful, the garlic can burn, so keep stirring and don’t cook too long!
Add in half the cooked beans, about 1 1/2 cups. Stir to incorporate into the cooked onion-garlic mixture then mash completely, using a potato masher or the back of a wooden spoon.
Add in the remaining black beans and mash until the desired texture; I like mine pretty mashed. You can leave some whole for more texture.
Cook, stirring constantly, about 3 minutes or until the bean’s starches begin to stick to or coat the bottom of the pan and become more golden in color. Don’t worry if you can’t identify this, just keep stirring and cooking for about 3 minutes.
Stir in all of the bean-soaking liquid and plenty of salt. Cook about 2 minutes or until uniform in texture and liquid is totally incorporated.
Remove from heat and let cool slightly then serve.
How to Cook Dried Black Beans
If you only have dried black beans on hand, use this method to cook them. For an added bonus (and digestive comfort), soak them first. There’s more info on soaking beans in the same link in this section.
Try using your Instant Pot to cook dried beans, too.
Do make sure that if you cook your beans from dried that you give yourself plenty of time to simmer them. If you try to speed up the process by cooking them above a simmer, the outsides will become tough, which is all-around not the best!
Well, now I’m hungry.
Other Recipes You’ll Love:
- Best Restaurant Style Salsa
- Avocado Salsa
- 3 Ingredient Slow Cooker Mexican Chicken
- Crockpot Chicken Tacos
- Mexican Chicken Stuffed Sweet Potatoes
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Refried Black Beans
Ingredients
- 3 tablespoons avocado oil or refined coconut oil or other neutral vegetable oil
- 1/2 cup finely chopped white onion
- 2-3 medium garlic cloves minced
- 1 1/2-2 teaspoons kosher salt
- 3 cups cooked black beans drained. Canned is fine.
- 3/4 cup bean liquid or water from the cans of black beans
Instructions
- Heat oil or shortening in medium frying pan over medium heat until shimmering, about 2 minutes. Add onion, garlic, and salt and cook, stirring constantly, until vegetables are soft and just beginning to brown, about 3-4 minutes.
- Add half of the beans (1 1/2 cups) and mash completely with a potato masher or the back of a wooden spoon. Add remaining 1 1/2 cups beans and mash, leaving about half of the beans intact, or whatever strikes your personal texture fancy.
- Continue cooking, stirring constantly, until the bean starches begin to coat the bottom of the pan and turn golden brown, about 3 minutes.
- Add bean-cooking liquid or water, bring to a simmer, and cook, stirring and scraping the bottom of the pan to incorporate the water and heat the beans through, about 2 minutes. .The beans may initially look soupy, but they’ll thicken as they cool, so be sure to add all of the water or bean-cooking liquid.
Notes
Nutrition
Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She’s been a blogger for 10+ years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of three who lives in Memphis, TN.
Cristy Fletcher says
This recipe created quite possibly the best refried beans I have ever had. So easy, delicious and perfect. Thanks!
Tanya W says
I have to add that my family loves this so much that I double the recipe! It’s so good and a new staple in our house. I’m very excited about that as we try to move to dishes with less meat. If I have extra bacon grease in the fridge, I use that for a little flavor boost instead of another kind of oil!
Tanya W says
I have rated this before. But I just have to say that my family loves this so much that I double the recipe! It’s so good and a new staple in our house. I’m very excited about that as we try to move to dishes with less meat. I prepare the beans in an Instant Pot (it’s easy and less expensive because I buy the beans in bulk at a Smart Food Service… western US). I use all the cooking juices and usually end up using some water too. Also, it might not make much difference, but if I have extra bacon grease in the fridge, I use that for a little flavor boost instead of another kind of oil!
Tanya W says
I was wondering if I make this into refried beans (that call for salt, garlic, and onion), should I leave them out since the recipe already has salt, garlic, and onion? Thanks!
Tanya w says
I’m afraid I might have already left a review and the question I had was a mistake…
Anyway, everyone in my family loves these refried beans. They are delicious. I don’t know how it’s possible that I haven’t discovered refried beans before and realized how wonderful they are! In fact I halved the recipe a few days ago, and made a full batch tonight!
Instead of using canned beans, I prepared the beans in my instant pot with some spices and onion and garlic, and just the right amount of water (I stirred it and let it sit a while and the juice was so savory, there wasn’t much juice left after they sat). FYI- cooked 1# beans w/4 cups water for 35 min and 20 min natural release in IP. Then I made them into refried beans… my 10 year old did a lot of the work! When we tasted it, we both had to have another taste! My husband said I could make these every week. I think he might get sick of it… but 1-2 times a month would be great! He also said he like the flavor of the IP beans better than canned.
Thank you!
Cheryl Malik says
I would probably leave the salt out but a little extra garlic and onion never hurts!
Claudia says
Excellent! I made a 7 layer dip and used your recipe for the retried bean layer. So delicious! Thank you.
Cheryl Malik says
Awesome!
Linda says
I normally buy canned retried black beans but only had one can of whole black beans for our Mexican dinner. I found your recipe on Pinterest and it is a great recipe. I adjusted it for one can but it made plenty for my husband and me. It was delicious! No more canned retried beans for us.
Sharon says
Love it!? I make my own bone broth (the 3day slow cooker kind) Think I’ll add my own broth instead of water. More nutricious this way.
Julia says
This is a good recipe! I’d cut way back on the salt if I made it again but luckily I had extra cooked beans to add in and balance the salt.
Cheryl Malik says
I’m glad that worked for you and you liked the recipe 🙂
Rachel says
I just made this and it is delicious! I used canned black beans but switched tomato juice for the cooking water and it added some robust flavor! Will definitely be making this again!
Cheryl Malik says
I’m so glad you loved it, Rachel!
Kathe says
I am totally with you on the beans, wine, and cake, but there’s no recipe listed…?
Cheryl Malik says
So sorry! When I merged blogs, about half the recipes were left behind.. then it seems the other half disappeared! VERY frustrating.. yikes. Fixed now, though 🙂 Thanks for being patient!
Shannon says
I will say that *occasionally* I’d pick fruit over cake, but I am 100% with you on refried vs. intact beans. As a kid I remember going out for Mexican and just getting a giant plate of refried beans for my meal. Soo good, and yours look perfect!!
Cheryl says
You’re a stronger woman than I! And yes, refried all the way! I never even really ate rice until very recently, so I’d really embarrassingly just double up on those suckers.