Refried Beans Recipe
This refried beans recipe is so easy you will wonder why anyone would buy canned refried beans. Making refried beans does take a little planning but thats about it. This refried beans recipe would be great for a Cinco De Mayo celebrations or anytime of year. They can be served immediately or kept in the refrigerator for up to a week or frozen. They make for a nutritious dip, side dishes with rice, guacamole and corn tortillas. Leftovers can be added to several other dishes such as a vegetarian black bean burger for extra flavor.
Black Beans are very nutritious and are high in protein making them a necessary addition to anyone’s diet. In one cup of boiled black beans there are; 15 gr of protein, 1 gr of fat, and 15 gr of fiber.
To get started with beans is simple just put some in a large pot or bowl and cover them about 2″ with cold water. Just let them sit overnight and start the dish tomorrow.
After they have soaked overnight you can drain the water and rinse them. Then put them in a large pot and refill with water again covering them by about 2″. Now you can add some spices to the pot. I put in a 1/2 bunch of chopped cilantro, a chopped onion, Chili powder, cumin and minced garlic. Cover the pot and let it simmer on medium heat for an hour. Check them occasionally and add more water if necessary.
Salt will actually prevent the beans from absorbing moisture so it is recommended not to add any salt to the water or beans until after the beans have absorbed enough water and are almost ready.
Check the beans and see if they are soft enough. If not let them cook a bit longer checking them every 15 minutes.
If the beans are soft but still have a lot of liquid you can take the lid off and let the water boil away a bit. You want a bit of liquid but not a soup.
Take the beans off the heat and mash with a potato masher or you can use a submersible hand blender. I like my beans a bit chunky so I tend to use the potato masher. At this point I like to add 2 tbsp of Organic Coconut oil because it adds a smoothness to the texture and the coconut oil has an amazing aroma and adds a lot of flavor. Return the pot to the stove and continue to cook on low until the excess moisture simmers away and it is thick and creamy.
You can serve this immediately with a bit of cheese melted on top.
- 4 cups (1.5 pounds/ 700 grams) Black Beans
- Cold Water
- 1/2 bunch Chopped Cilantro
- 1 tbsp Cumin
- 2 Tbsp Chilli Powder
- 1 Tbsp Oregano
- 1 tbsp Onion Powder
- 2 Tbsp Minced Garlic
- 1 tsp Sea salt
- 2 tbsp Coconut oil
- Rinse beans. Place in a large bowl or pot and cover with 2" of cold water. Soak Overnight then drain.
- Place beans in a large heavy saucepan and again cover with 2" of cold water and bring to boil.
- Add Cilantro, Cumin, Chili Powder, Oregano, Onion Powder and minced garlic.
- Turn down heat to medium, cover and let simmer for 1 hour or until beans are soft. Add more water if necessary.
- Add salt in the last 15 minutes of cooking.
- Remove from heat. Mash beans with a potato masher or transfer to a food processor for a smoother consistency. Return beans to the saucepan and add the coconut oil. Cook on medium heat until most of the moisture is simmered off and beans have a drier consistency.
- Serve Hot.