Refried Black Beans

Refried Black Beans are so much better then regular refried beans – as far as I’m concerned. I never wanted refried beans on my Mexican food until I tried the Refried Black Beans. I usually have some of these in the refrigerator to add to a variety of dishes, including Huevos Rancheros.

Refried Black Beans

1/2 T olive oil
2/3 C diced onion
2 Cans Black Beans – drained and rinsed
2/3 C chicken broth – (or water, I use broth for extra flavor)
1/4 t. garlic powder
1/4 t cumin
1/4 t coriander
1/4 t oregano
1/2 t salt
1/4 t pepper
1 t. fresh lime juice

In a saucepan on the stove, heat the olive oil to med-high heat. Saute onions for about 3 minutes or until they just start to become translucent.

Add beans, broth, and remaining seasonings (save the lime to add later) and bring to a boil.

Reduce heat to a low simmer and simmer for about 7 minutes, stirring occasionally. When they are done cooking, remove from heat and add fresh lime juice.
Using Using a potato masher, crush most of the beans so that some of the beans are smashed, which will help thicken the sauce. They will also  thicken more upon standing.

If you want a more soupy consistency, just add a little more broth.

Refried Black Beans
 
Refried Black Beans are so much better then regular refried beans - as far as I’m concerned. I never wanted refried beans on my Mexican food until I tried the Refried Black Beans. I usually have some of these in the refrigerator to add to a variety of dishes, including Huevos Rancheros.
Author:
Ingredients
  • 1/2 T olive oil
  • 2/3 C diced onion
  • 2 Cans Black Beans - drained and rinsed
  • 2/3 C chicken broth - (or water, I use broth for extra flavor)
  • 1/4 t. garlic powder
  • 1/4 t cumin
  • 1/4 t coriander
  • 1/4 t oregano
  • 1/2 t salt
  • 1/4 t pepper
  • 1 t. fresh lime juice
Instructions
  1. In a saucepan on the stove, heat the olive oil to med-high heat. Saute onions for about 3 minutes or until they just start to become translucent.
  2. Add beans, broth, and remaining seasonings (save the lime to add later) and bring to a boil.
  3. Reduce heat to a low simmer and simmer for about 7 minutes, stirring occasionally. When they are done cooking, remove from heat and add fresh lime juice.
  4. Using Using a potato masher, crush most of the beans so that some of the beans are smashed, which will help thicken the sauce. They will also thicken more upon standing.
  5. If you want a more soupy consistency, just add a little more broth.

 

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