If you’re into Mexican and Tex-Mex cuisine, I am pretty sure you’ve come across Refried Beans. These twice-cooked/baked beans are part of many dishes, but also work great with some nachos as a snack for your next party or movie night… in case we are allowed to celebrate parties with other people ever again ;P
Some will probably ask themselves “why does he show us here now a recipe for cooked beans?” …and I have to admit the question is not completely unjustified. On the other hand – why not? ;)
Refried beans are available in many supermarkets here in Germany for some time now. Larger supermarkets even have special shelves/sections in the store for Mexican food and all the ingredients you need to make it at home – stuff for burritos, tacos, and more. So I assume many have already seen refried beans but not everyone knows what to do with it besides adding it to a burrito or taco ;) There is so much more you can do with these beans!
Refried beans can be made with many different types of beans. Most of the time they are made with pinto beans I guess. I used black beans for mine here, but red kidney beans also work fine. You will get slightly different flavors, but that’s fine – use the beans you know and like the most.
We like to use refried beans for tostadas, quesadillas or chimichangas. If you haven’t heard of any of these dishes it might be time for you to expand your Mexican and Tex-Mex “horizon” ;) Google will help you find some recipes I guess… or I could upload my favorite recipes with these beans here on the blog. I might do that soon. I have a lot of recipes where I use homemade refried beans ;P
INGREDIENTS / ZUTATEN
9 oz. (250g) dry black beans
1 tbsp. olive oil
1/4 tsp. ground cumin
1 medium red onion, chopped
1 garlic clove, chopped
32 fl. oz. (950ml) water
1 tsp. salt
some fresh cilantro, chopped
To fry the beans:
2 tbsp. olive oil
1/2 tsp. chili powder
1/2 tsp. cayenne pepper
1/4 tsp. ground cumin
1 medium red onion, chopped
1-2 garlic cloves, chopped
250g getrocknete schwarze Bohnen
1 EL Olivenöl
1/4 TL Kreuzkümmel, gemahlen
1 mittlere rote Zwiebel, gehackt
1 Knoblauchzehe, gehackt
950ml Wasser
1 TL Salz
etwas frischer Koriander, gehackt
Zum Anbraten der Bohnen:
2 EL Olivenöl
1/2 TL Chilipulver
1/2 TL Cayennepfeffer
1/4 TL Kreuzkümmel, gemahlen
1 mittlere rote Zwiebel, gehackt
1-2 Knoblauchzehen, gehackt
DIRECTIONS / ZUBEREITUNG
2. Add the olive oil to a large pot and heat up. Add the cumin and fry for a moment until sizzling, then add the chopped onion – fry for 2-3 minutes until translucent and softer. Add the chopped garlic and continue cooking for a minute more. Add the drained beans and the water and bring to a boil. Reduce the heat, partially cover the pot and let the beans simmer for about 2 hours.
3. When the beans have cooked for 2 hours, add the salt, and chopped cilantro and cook for another 30 minutes until the beans are tender and done. Remove from the heat.
4. Peel and chop the second onion and the garlic cloves. Heat up a large pot with the olive oil, add the chili powder, cayenne pepper, and ground cumin and fry for a moment until sizzling, then add the chopped onion and fry until soft and fragrant. Add the chopped garlic and fry another minute or two with the onion. Add the cooked beans (including any liquid from the pot) and mash them with a potato masher. Let cook for several minutes to get a nice chunky bean mash. If it is still a bit liquid, continue cooking it, if it seems too dry, add a bit of water. Adjust the seasonings to your liking – maybe some more salt, pepper, or chili powder. You can use the refried beans now, for example, in burritos, tacos, for tostadas, or eat it as a dip with some tortilla chips.
2. Das Olivenöl in einen großen Topf geben und erhitzen. Den Kreuzkümmel in den Topf geben und kurz anbraten, bis er brutzelt, dann die gehackte Zwiebel hinzufügen und für 2-3 Minuten braten, bis die Zwiebelstücke glasig und weich sind. Den Knoblauch dazugeben und für eine Minute mit andünsten. Die abgetropften Bohnen und das Wasser hinzufügen und aufkochen lassen. Die Hitzezufuhr reduzieren, den Topf teilweise abdecken und die Bohnen etwa 2 Stunden köcheln lassen.
3. Wenn die Bohnen 2 Stunden gekocht haben, das Salz und den gehackten Koriander dazugeben und weitere 30 Minuten köcheln lassen, bis die Bohnen weich und gar sind. Vom Herd nehmen.
4. Die zweite Zwiebel und den Knoblauch schälen und hacken. Das Olivenöl in einem großen Topf erhitzen, dann Chilipulver, Cayennepfeffer und den gemahlenen Kreuzkümmel dazugeben und kurz anbraten, bis die Gewürze anfangen zu brutzeln/aufschäumen. Die gehackte Zwiebel dazugeben und andünsten, dann den Knoblauch dazugeben und weitere 1-2 Minuten mit andünsten. Die gekochten Bohnen (inkl. aller verbliebenen Flüssigkeiten) dazugeben und mit einem Kartoffelstampfer zerdrücken. Die Mischung einige Minuten kochen lassen, bis ein dicker und stückiger Bohnenbrei entstanden ist. Wenn die Mischung noch zu flüssig ist, einfach weiter köcheln lassen – sollte die Masse zu trocken wirken, noch etwas Wasser dazugeben. Nach Belieben noch mit etwas Salz, Pfeffer und Chilipulver nachwürzen. Die Refried Beans können nun in Burritos, Tacos, Tostados oder einfach als Dip mit Tortilla Chips verwendet werden.
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Here is a version of the recipe you can print easily.
PrintHomemade Refried (Black) Beans
- Prep Time: 00:20
- Cook Time: 02:40
- Total Time: 12:00
- Yield: 1 1x
- Category: Snacks
- Cuisine: Mexico
Description
Homemade refried beans are better than the canned stuff. Easy to prepare and perfect for tacos, burritos, and much more.
Ingredients
To cook the beans:
9 oz. (250g) dry black beans
1 tbsp. olive oil
1/4 tsp. ground cumin
1 medium red onion, chopped
1 garlic clove, chopped
32 fl. oz. (950ml) water
1 tsp. salt
some fresh cilantro, chopped
To fry the beans:
2 tbsp. olive oil
1/2 tsp. chili powder
1/2 tsp. cayenne pepper
1/4 tsp. ground cumin
1 medium red onion, chopped
1–2 garlic cloves, chopped
Instructions
1. Add the dry black beans to a bowl and add enough water to cover the beans completely plus some more water for when they expand. Let sit overnight. When ready to start cooking, drain the beans and discard the liquid.
2. Add the olive oil to a large pot and heat up. Add the cumin and fry for a moment until sizzling, then add the chopped onion – fry for 2-3 minutes until translucent and softer. Add the chopped garlic and continue cooking for a minute more. Add the drained beans and the water and bring to a boil. Reduce the heat, partially cover the pot and let the beans simmer for about 2 hours.
3. When the beans have cooked for 2 hours, add the salt, and chopped cilantro and cook for another 30 minutes until the beans are tender and done. Remove from the heat.
4. Peel and chop the second onion and the garlic cloves. Heat up a large pot with the olive oil, add the chili powder, cayenne pepper, and ground cumin and fry for a moment until sizzling, then add the chopped onion and fry until soft and fragrant. Add the chopped garlic and fry another minute or two with the onion. Add the cooked beans (including any liquid from the pot) and mash them with a potato masher. Let cook for several minutes to get a nice chunky bean mash. If it is still a bit liquid, continue cooking it, if it seems too dry, add a bit of water. Adjust the seasonings to your liking – maybe some more salt, pepper, or chili powder. You can use the refried beans now, for example, in burritos, tacos, for tostadas, or eat it as a dip with some tortilla chips.
Notes
Enjoy cooking!