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Homemade Black Refried Beans

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Homemade Black Refried Beans

Pam
The Cook
4 Servings
6 Ingredients
15 Comments

Making homemade (black) refried beans is not as difficult as it sounds. Try this recipe for yourself to see.

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4 Servings
6 Ingredients
15 Comments

Ingredients

  • 1 ¼ cups dice Onion
  • 2 cups Black Beans, Dried
  • 2 tablespoons mince Garlic, Cloves
  • 5 teaspoons Salt
  • 1 teaspoon Black Pepper
  • 9 cups Water

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Supplies

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Cooking Instructions

Freeze For Later Cooking Day Directions

Slow Cooker

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Place onion, beans, garlic, salt, pepper, and water into a slow cooker.
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Make From Frozen Serving Day Directions

Stovetop

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Slow Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Place onion, beans, garlic, salt, pepper, and water into a slow cooker.
  2. Cook on High for 8 hours, adding more water as needed.
  3. Once the beans have cooked, strain them, reserving the liquid.
  4. Mash the beans with a potato masher or puree in food processor or blender, adding the reserved water as needed to attain desired consistency.

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
about 1/2 cup
Amount Per Serving
Calories
406
Total Fat
2g
Saturated Fat
0g
Trans Fat
0g
Cholesterol
0mg
Sodium
2317mg
Total Carbohydrates
75g
Fiber
18g
Sugar
4g
Protein
25g
WW Freestyle
0

Categories

plant-based, big-8-allergen-free, shellfish-free, fish-free, soy-free, traditional, vegetarian, vegan, dairy-free, gluten-free, gluten-free-dairy-free, nut-free, fall, winter, spring, summer, real-food, egg-free, slow-cooker

Categories

plant-based, big-8-allergen-free, shellfish-free, fish-free, soy-free, traditional, vegetarian, vegan, dairy-free, gluten-free, gluten-free-dairy-free, nut-free, fall, winter, spring, summer, real-food, egg-free, slow-cooker

15 Comments

Join the discussion

    1. Since I use the slow cooker and just leave them cooking all day I don’t usually soak them first. (Just laziness on my part, mostly.) Soaking the beans will definitely make them cook faster though–supposedly they will cook 70% faster if soaked first–so if you cook them on the stovetop you’ll probably want to soak.

      Reply

  3. I used to do mine in the blender, but I’ve recently started using my stick (immersible) blender. I like that I can control it better and leave a few chunks.

    Reply

  4. I’m even lazier than you are! I smush around the pan with the back of my wooden spoon a little bit, then add instant mashed potatoes! We like lots of whole beans, so this works great for us! Nobody has ever known why I can whip up refried beans so quick!!

    Reply

  6. These sound yummy. They’d be good with a splash of lime, and a little cumin as well. Hey, this recipe could be tagged as whole food!

    Reply

  7. My sister and I were just talking about making refried beans, neither of us knew. Thank you so much. I’ll be making them next week.
    gourdsrmylife(at)yahoo(dot)com

    Reply

  9. Recently I cooked tons of black beans and froze them, would it be possible to do this with those beans that are already halfway cooked? Would i just lessen the cook time?

    Reply