Creamy Refried Black Beans Recipes

CREAMY BLACK BEANS

Steps:

• Soak the beans in a pot of water overnight. Drain.
• Heat the olive oil in the pot over medium heat. Add the onion, garlic, jalapeno and cumin and cook, stirring occasionally, about 5 minutes. Add the oregano and the beans, then add enough water to cover (about 9 cups). Increase the heat to medium high and bring to a boil, then reduce the heat to medium low, partially cover and cook, stirring occasionally, until the beans are just tender, about 3 hours.
• Add 2 teaspoons salt and simmer, uncovered, stirring occasionally, until the liquid is mostly absorbed, about 45 minutes. Season with salt. Let sit 15 minutes before serving; top with queso fresco and cilantro, if desired.

RE-FRIED BLACK BEANS

Steps:

• Add olive oil to a medium saucepan and heat over medium-high heat. Add in onions and saute until tender and golden brown 3-4 minutes. Add in garlic and saute for an additional minute.
• Stir in the spices: cumin, oregano, salt, pepper and chili powder. Allow them to cook for one minute. Keep an eye on them and continuously stir so they do not burn.
• Add in beans and chicken broth and turn the heat down to low. Simmer until the mixture has thickened a bit, 5-10 minutes. (The mixture will still look a bit watery but will thicken when we mash the beans)
• Mash the beans with the back of your spatula or with a potato masher. Make sure to leave some of the beans whole to keep a chunky texture. Serve the beans as is or top with cilantro, raw onions, sour cream, or queso fresco.

REFRIED BLACK BEANS

Steps:

• In a large skillet over medium heat, add lard. When lard has melted and begun to shimmer, add onions; adjust heat to medium-low, stir, and cook until translucent and soft, 6-8 minutes. Add 2 cups of Soupy Black Beans, well drained, to the skillet. Use a potato masher to mast beans directly in the skillet, while alternately stirring with a wooden spoon, until the mixture becomes a thick, creamy, relatively uniform paste. (Alternatively, you can use a blender.) When the refried beans have reached the appropriate consistency, taste and season with salt as necessary. Makes about 2 cups. (Use Refied Black Beans in Chef Camara's Torta Ahogada recipe.)
• Add water to a medium saucepan over medium-high heat; then add beans, epazote, and garlic. Season with salt, stir, and bring to a boil. Turn heat to low, cover, and cook at a gentle simmer until beans are soft but not falling apart, about 40-60 minutes (checking after 30 minutes).
• Check beans for doneness by removing one from the pan and squeezing; it should be easily mashable. Taste and season with salt as necessary. Serve as a side dish, garnished with oregano. Makes about 4 cups.

LIGHT REFRIED BLACK BEANS

Steps:

• Cook garlic in oil in a skillet over moderate heat, stirring, until fragrant, about 1 minute.
• Add beans with their liquid and mash with a potato masher or the back of a large spoon to make a coarse purée.
• Continue to cook, stirring occasionally, until mixture is hot.
• Stir in enough of water to thin to a creamy consistency.
• Add pepper to taste.
• Serve warm, sprinkled with cilantro.
• (Beans can be made 1 day ahead and chilled, covered. Reheat, adding water if necessary.) Makes 4 servings.

CREAMY REFRIED BEAN SOUP

Steps:

• Heat oil in 4 1/2 quart soup pot over medium heat. Add onions, bell pepper. Raise heat to high and cook for 2 or 3 minutes.
• Add garlic, broth and tomatoes. Stir.
• Stir in kidney beans, black beans and refried beans, then cumin and taco seasoning.Stir well.
• Cover and let come to boil, reduce heat to low add pepper to taste.
• Cook stirring occasionally for 5 to 7 minutes or until ready to serve.

REFRIED BLACK BEANS

Steps:

• Add the olive oil to a large skillet over medium-high heat before adding the onion. Cook for 4-5 minutes until the onion softens and begins to slightly brown.
• Add the garlic and cook until fragrant, about 30 seconds, before adding the diced green chiles and hot sauce. Stir until combined.
• Add the black beans and 1/2 cup of broth. (If your black beans have lots of liquid in the can, you may not need the rest of the broth.) Cook until very little liquid remains, about 5 minutes.
• Reduce to a low heat and use a potato masher or the backside of a spatula to mash the black beans. If your refried beans are thicker than you'd like, add more broth and cook a bit further.

REFRIED BLACK BEANS

Steps:

• In a heavy-bottomed pan (enamel-coated cast iron is preferred), add the bacon pieces. Turn the heat to medium, and cook the bacon pieces, while stirring frequently, until it releases its fat and starts to crisp around the edges, about 7-10 minutes.
• Remove the bacon from the pan with a slotted spoon, leaving the bacon fat in the pan.Add the beans to the pan, and use a potato masher to mash them into a smooth, creamy mixture.
• Taste the beans, and add salt and pepper to taste.
• Serve the beans with cotija cheese on top. You can serve it with the bacon pieces, but I prefer them without.

REFRIED BLACK BEANS (FRIJOLES REFRITOS) RECIPE

Steps:

• In a large skillet or cast iron skillet, add the oil and heat until it shimmers. Turn the heat to medium low and add the onions. Saute the onions for about 5-8 minutes or until they're softened.
• Sprinkle in the cumin, chili powder, garlic and salt. Stir for about 30 seconds to incorporate into the onions.
• To the pan, pour in the beans and all their juices. Stir and bring to a simmer. Once simmering reduce heat to medium low and begin mashing. Cook, while mashing and stirring for about 10 - 15 minutes or until most of the beans are broken up, some chunks are okay and they're shiny. Adjust the heat down as needed. They will thicken as you mash and cook them. Overcooking causes dryness.
• When to the desired consistency remove from heat and squeeze in the juice from half a lime. Stir, taste for salt. Rest for about 5 minutes, if needed. They'll thicken further as they cool. Lid until ready to use. Share warm as a side or use as a component in another recipe. Feel free to add a splash of water or veggie broth if they become too thick.
• Store in a lidded container in the fridge for up to three days, or the freezer for up to two weeks. Rewarm stovetop on low heat with a splash of water to thin as needed.

CREAMY REFRIED BLACK BEANS

Steps:

• Pulse chorizo, onion, and garlic together in a food processor until well-chopped.
• Place bacon in a pot and cook over medium-high heat, turning occasionally, until bacon starts to render fat, 3 to 5 minutes. Add ground chorizo mixture to bacon; cook and stir until onion softens and is translucent, about 5 minutes. Drain excess fat from pot and season mixture with cumin, salt, and black pepper.
• Stir beans and reserved liquid into pot; cook, stirring occasionally, until beans are heated through and flavors combine, 10 to 20 minutes.

BEAN DIP

Steps:

• Preheat the oven to 350-degrees Fahrenheit, and ensure your cream cheese and sour cream are softened.
• In a large bowl, combine the refried beans, softened cream cheese, sour cream, taco seasoning, green chiles and half of the shredded cheese.
• Using an electric mixer, beat the mixture together until smooth and creamy, about 1 minute. Spread the mixture into an 8x8" baking dish.
• Sprinkle the remaining cheddar on top. Bake the bean dip for 20 minutes, or until the edges start to barely bubble.
• Let cool slightly, and then spread store-bought pico de gallo on top before serving with tortilla chips.