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Can you simply use canned black beans? If so, how would you “revamp” the recipe? I don’t have access to dried beans. The recipe looks great!
1 pound of cooked dry beans is roughly equivalent to 4 cans of beans. You could always use 2 cans and make half the recipe. Don’t drain them, or drain them but reserve the liquid to add back to the refried beans as needed so they’ll be nice and silky.
How long after the initial cook can they be kept before refrying them? I am planning on including them in a meal tomorrow, but making them today.
Hi Richard, you can easily make them a couple of days ahead. Don’t wait too long though, beans tend to go bad more quickly than you would expect.
good recipe.. i use a pressure cooker with a cup of dried black beans,, 40 minutes and drain .. fry 3 med onions and add a can of tomato sauce and the black beans,, garlic,, or garlic salt,, pepper and fry for 5 minutes,, great mix for eating plain or adding pasta or in a wrap
Best refried beans I have ever had! This was my first time making refried beans. Oh my goodness, DELICIOUS!
I found that 1 quart of water gave a perfect consistency.
I found a quart of water is perfect also
This was delicious! It will be my go-to for refried beans forever. My husband is a chef and he also thought they were fabulous. Thank you for the recipe ☺
How much does this make? It says six servings but doesn’t say how big a serving is. I need a cup of refried black beans for a vegetarian taco recipe
Hi Theresa, this recipe should make a little more than 6 cups of cooked beans.
It seems what you do to the dry beans is almost exactly what I do when I cook dry black beans for storage: lots of onion and garlic, salt, and a red pepper if some sort. I would use some chipotle in the frying part, maybe cilantro. I’m less partial to cumin as I think that tastes like food in India.
But it seems all I need to do is thaw what I’ve got and put Chipotle and cilantro and fry to proper thickness.
Thanks for the primer!
These were amazing! I used them in a black bean, zucchini, and corn casserole and the beans made it truly elevated.
I have never made black beans before and this recipe was a huge hit. The only speed bump I had was the beans seemed to take longer to get tender than I expected. The flavor was AMAZING!! Thanks so much for sharing.
I’m so glad you liked the beans Dara!
After carefully following directions, I ended up with a thin black bean SOUP. 2 quarts of cooking water seems excessive; it’s taking me several additional hours to boil down to proper consistency. Flavor is DELICIOUS. Note: I live at 7,000ft elevation, water boils at a lower temperature and beans attained desired texture after original 2 1/2 hours cook time (so I don’t think elevation is the issue)
Hi SSC, when you fry the cooked beans in step 6 they simmer off a lot of the water. If they are too soupy, you just fry them a little longer.
Typically I am not a bean eater. I made this recipe for my family & I absolutely love it & so do they !! I will make again – Thank you
When using canned beans, how big or many cans do you suggest for this recipe?
You can use 3 15-ounce cans of whole black beans and skip to step 5, rinse and drain the beans and add to the pan with a little water in step 6.
This makes a lot! I halved the recipe and served 4 with tostadas and had a lot left over. Good though,
Since discovering this recipe a few years ago it is now the only one we make. We love it so much, thank you!!
I made this recipe because I wanted to try something new with black beans. It was wonderful, and very easy. I used canned Goya black beans a 15.5 oz can.
I’ve never made refried beans before – but had a can of black beans and wanted to try. Your recipe was simple and using the canned beans took the process to under 10 min. Tasted amazing, when I usually find them bland. Excellent recipe. Would use again.
Just got finished making these, love the flavor, no more canned refried beans for me. Thanks so much for having a very detailed recipe to follow. I made them today for our tacos tomorrow, looking forward to them. I’ll make them in the future to freeze in batches for tacos or dip or whatever. Thanks again for a great recipe
These beans are awesome! This was my first time making refried beans, and they came out great. My whole family, including my picky vegetarian husband who eats bean burritos multiple times a week and my picky 5 and 7 year old children, loved these beans.
I’m so glad you liked them Leah!
Yesterday’s comment was from the first time I made these beans a few months ago. I just made them again today and they were even more delicious because I followed the recipe more closely and used the two types of chili powder as recommended. I couldn’t find the chipotle chili in my local market, but they had whole dried chilis, so I bought those and ground them up in the Vitamix to make powder. These really are the best beans I’ve ever had. We made sweet potatoes and put them in tacos with the beans…soooo good. Thanks again Elise!
Hi, I have tried your recipe many times but only had success on the first time! Every other time the beans haven’t softened, and the skin falls off in the simmering process to reveal a light brown colour. After 2.5h of simmering they are still rock hard in the middle! I’ve bought beans from multiple sources just in case it was the bean. (I do live in a hot area so perhaps the beans aren’t stored well?) Any ideas to what I’m doing wrong??? The first time it was so delicious!
You may be on to something regarding storing the beans. I checked with Shirley Corriher’s Cookwise book (great reference) and this is what she has to say. “Dried legumes stored cool, around or below 40°F and 50% humidity, cook nicely. However, those stored at high temperatures around 100°F increase in hardness and decrease in digestibility. Soaking in salt water before cooking can eliminate these problems. If you have a container of legumes that was difficult to cook, soak the next batch in salt water (about 1 Tbsp salt per gallon) for a couple of hours.”
I also know that calcium will prevent softening of beans, so if you are cooking the beans with hard water (sometimes tap water can have a lot of minerals in it), that may be a problem too.
You might also try adding a half teaspoon of baking soda to the soaking water. That can help soften the beans.