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Refried Black Beans

Refried Black Beans

gluten free, dairy free, grain free
Comfort food at its finest. Black beans are an inexpensive superfood, delicious when prepared with a little know-how, such as in this recipe for Refried Black Beans.
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Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 50 minutes
Servings: 3 cups
Author: Allison Jones

Ingredients

  • 1 ½ C (300g) dried black beans, or 600g canned black beans (measured after draining)
  • 1 medium brown onion diced
  • 6 med-large cloves garlic minced
  • 2 tablespoons olive oil
  • 1 teaspoon fine sea salt
  • 1 ½ teaspoons sweet smoked paprika
  • 1 ½ teaspoons ground coriander
  • 1 teaspoon dried oregano
  • ⅔ teaspoon ground cumin
  • 1 cup boiling water
  • 2 teaspoons apple cider vinegar

Instructions

  • If using dried beans, cook according to your preferred method (options below) and the equipment you have. Or you can use canned beans instead - remember to drain and rinse first before using them and follow from Step 5.
  • Option A: On the stove. Soak beans overnight for 8 hours with 10cm (4 inches) of water covering them. Rinse when ready to cook. Place in a large stockpot with 8 cups of water. Bring to a boil over medium-high heat and then reduce the heat to medium-low, simmering partially covered for 30-40 minutes until they are tender. Drain with a colander when cooked.
  • Option B: Slow cooker. You can use this method I've linked to here but no need to use the aromatics mentioned as my recipe has tons of flavour. Drain with a colander when cooked. http://cafejohnsonia.com/…/how-to-slow-cooker-black-beans.h…
  • Option C: Pressure cooker/Instant Pot. Cover with water and cook on high pressure for 28 mins and let the pressure release naturally (don't release manually). Drain with a colander when cooked.
  • Option D: use canned beans - simply drain and rinse in water
  • Place 1 tablespoon of the oil in a large saucepan and add the diced onions, heat on medium until onions are softened (approx 7 minutes).
  • Add the remaining oil, the spices and the garlic and stir for 2 minutes ensuring the garlic does not overcook.
  • Add the boiled water and then the beans, stirring well to distribute the spices and garlic evenly.
  • Cook for 5 minutes, add the apple cider vinegar and remove from the heat.
  • Roughly mash the beans, leave some of the beans whole for texture.This might take a few minutes. This could also be done in a food processor by pulsing briefly, or with a stick/immersion blender. Remember to keep some of the texture of the beans rather than making the mixture smooth.
  • Garnish with chopped flat leaf parsley and serve immediately. Can also be frozen in individual portion sizes using a muffin tray.

Notes

Equipment: If using dried beans - pressure cooker (or large saucepan); potato masher, cooking knife, chopping board, measuring cups (or digital scales) and measuring spoons.
Cooking time given is an average of the different methods.
Using canned beans or pre-cooked leftover beans means the recipe will be much quicker to make - it will be ready in only 20 minutes.
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Please do not use the photos without prior written permission from Allison Jones. If you wish to share this recipe, please provide a link back to the recipe on my website - social media sharing sites like Pinterest will do this automatically. If you make significant changes to the recipe, please rewrite the recipe in your own unique words and provide a link back here for credit. Thank you!