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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


  • 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
  • teaspoon ground cumin
  • 1 cup boiling water
  • 2 teaspoons apple cider vinegar


  • 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.


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.
Hello! The photos of this recipe and the content above are copyright protected.
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!