Better than canned!

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Recipe Summary

prep:
15 mins
cook:
1 hr 20 mins
additional:
8 hrs
total:
9 hrs 35 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place black beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain.

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  • Place beans in a pot and add enough water to cover; bring to a boil. Reduce heat to medium-low and simmer beans until very tender, about 1 hour.

  • Heat oil in a skillet over medium; cook and stir onion and garlic until onion is soft and translucent, about 10 minutes. Add black beans, green chiles, chili powder, and cumin; cook and stir until flavors blend, about 5 minutes.

  • Blend black bean mixture in a food processor until smooth. Add tomato paste, chicken broth, vinegar, and salt; blend until desired consistency is reached. Return beans to pot and cook until heated through, about 5 minutes more.

Nutrition Facts

255 calories; protein 15g 30% DV; carbohydrates 45.6g 15% DV; fat 2.4g 4% DV; cholesterol 0mg; sodium 272mg 11% DV. Full Nutrition
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Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/17/2016
i use serrano chiles instead of green chiles to give it a little more spice. this recipe can also be used to make pinto beans and it is just as delicious! Read More
(5)

Most helpful critical review

Rating: 3 stars
01/24/2019
First of all this recipe makes enough beans to serve an army. Keep that in mind. I cut it in half and still had oodles. I tried doing it without the aid of a food processor. Those beans are harder to mash than they look. Read More
22 Ratings
  • 5 star values: 15
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
12/17/2016
i use serrano chiles instead of green chiles to give it a little more spice. this recipe can also be used to make pinto beans and it is just as delicious! Read More
(5)
Rating: 5 stars
07/01/2015
Thank you for sharing this recipe. It is better and healthier than canned refried black beans. I made it twice already and is delicious every time. Since I like mine seasoned more, I used 3 cups of dried black beans (instead of 4 cups) and used the remaining ingredients as stated above for 4 cups. I used a hand blender to emulsify the beans instead of a food processor so I can control the consistency better. In addition, I added about half a cup of the reserve water to slightly thin out the emulsified beans. Read More
(4)
Rating: 5 stars
06/02/2016
Turned out great and was easy to make. I like to cook my tomato paste a little so I added before the beans. Read More
(3)
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Rating: 5 stars
04/19/2015
I made this Refried Black Bean recipe Activity #4 in the Spring Bling event 2015. It is really easy to make with minimal work and great results for your efforts. I accidentally used Kidney Beans instead of Black Beans but I think it is still worthy of a 5 star rating on allrecipes. Read More
Rating: 4 stars
04/14/2019
i'll make it again and again but again will add lard for the oil; bacon matter of factly and not so many onions thank you Read More
Rating: 3 stars
01/24/2019
First of all this recipe makes enough beans to serve an army. Keep that in mind. I cut it in half and still had oodles. I tried doing it without the aid of a food processor. Those beans are harder to mash than they look. Read More
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Rating: 5 stars
07/30/2020
Soooooo delicious and healthy! Skipped the oil and the blender - simply simmered with poblanos and onions in a frying pan - YUM!! Can't wait to make this again. Read More
Rating: 5 stars
01/26/2019
Perfect for us. I would not change a thing. It s a keeper Read More
Rating: 4 stars
01/22/2020
A big hit at a church gathering! My husband added some hot sauce to his bowl and it added some bite to it if you like it a bit spicier. Read More
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