Quick Refried Black Beans

Beans, beans they’re good for your heart the more you eat… well, you know the rest. Beans are just one of those things you either love or you hate. Can you guess which side I’m on?

Ok, I’m impatient, I’ll just tell you - I LOVE THEM.

Part of loving beans is my Cuban and Spanish roots. My grandmother to this day makes the best black beans I’ve ever had. Every Christmas and really any time we’d go over for dinner, she had a big pot of black beans on standby. And they never went uneaten. Just ladle them over some white rice and you’re golden. You need nothing more in this life.

The other part of loving beans is the vegetarian in me! I now eat fish and meat, on occasion, but beans have been one of my main sources of protein for nearly 10 years. I wanted to be a vegetarian since I was in the 2nd grade. In 2001, there was no beyond meat or impossible. And I was also… you know….in 2nd grade and couldn’t buy my own food. But something always in my house and generally in my friends houses? A can of beans. With some beans and some rice, you can truly make something out of nothing.

All this to say, I’ve loved beans forever. However, refried beans didn’t come into my life until I was probably in college. Something about the way they looked always weirded me out, but the second I tried them, boy did I realize my mistake. And even LATER in life did I have refried black beans.

So right now, I am in my refried black bean era. It’s like being in my villain era except a lot tastier and less evil. Since I realized my new found love for refried black beans, I wanted to create a recipe that could use canned black beans. Black beans are obviously best when made fresh from dried beans, however lets be honest, sometimes a girl just doesn’t have time or energy for that.

This recipe is for all of us who come home after a long day of work and just need to cook something fast but delicious. Some refried black beans and some rice are enough for me some days, but you can pair this with something else if you want a little more variety. Enjoy!

Print

Quick Refried Black Beans

Yield: 6-8 servings

Author: Cristen's Creations

These refried black beans starting with canned beans are a fast, easy side for a weeknight!

Ingredients

• 2 cans of black beans, drained and rinsed
• 1/4 cup vegetable oil or canola oil
• 1 large yellow onion
• 1 head of garlic
• 1 medium tomato
• 1 jalapeño or other hot pepper (optional)
• Cotija cheese or queso fresco (optional)
• Cumin, to taste
• Salt and pepper, to taste

Instructions

1. Drain and rinse 2 cans of black beans. Set aside.
2. Chop onion, tomato and jalapeño (if using). Mince garlic. Set aside.
3. Add oil to large pan (preferably cast iron) and heat on medium low.
4. Once oil is hot, add onions, tomato, garlic and jalapeño, if using. Season with salt, pepper and cumin.
5. Once onions are translucent, add black beans to pan and stir for 2 minutes.
6. Using an immersion blender or potato masher, mash the black beans to your desired consistency.
7. Heat for 5 minutes. Taste for seasoning and add more if desired.
8. Enjoy!

Did you make this recipe?

Tag @cristenscreations on instagram and hashtag it cristenscreations