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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 walt 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.
Fantastic recipe! Tried it today. I used homemade chicken broth as a substitute for the water. Thanks for sharing this!
These are awesome! Made it today for the first time. Trying to follow the “Eat Right for you Blood Type” diet and Pintos (how I normally prepare re-fried beans) are a no-no for O+ blood. This is an EXCELLENT recipe and the EVOO only adds the much needed monounsaturated fat we all need for brain power. Will definitely make these again. Next time, I’ll add some flank steak and avocado on top :)
Hi Lori, so glad you liked the recipe! Though I am wondering, I thought all legumes were a no-no for O+ on the Blood Type Diet. Is that not so?
This is the second time I’ve made this. The first time was two weeks ago to go with my son’s birthday dinner request for tacos. It was super yummy! I made it again for a Mexican potluck dinner, preparing it a day ahead knowing that the flavors heighten the day after. I don’t think we can ever go back to canned refried beans! Thanks for sharing your family favorites.
Hi Elise. We are 2 students from England and we just wanted to tell you how great this recipe is. After previous struggle trying to cook beans, we stumbled across your recipe and gave it a try. We were so impressed. They are delicious. This recipe is going to become a staple in our house as it is so cheap and really comforting and yummy. Thank you!
Hi Charlotte and Amelia, I’m so glad you liked it!
I made your recipe today, and followed it faithfully. It was absolutely lovely: my entire family, including the fussy 2-year-old were instantly in love! This will be a family staple for sure. Thank you.
If you want to cook dried beans relatively quickly, a pressure cooker is great. You can soak them overnight and cook them in the morning. Just make sure that you pour off the water they’ve been soaking in, as soaking releases insoluble sugar (i.e., the stuff that give you gas) before pressure-cooking.
You also have to be very careful with beans in a pressure cooker, as to not fill the pressure cooker more than 1/3 full. Beans tend to bubble up, and if the pressure cooker is too full, an errant skin from one of the beans can bubble up and block the air escape valve in a pressure cooker allowing pressure to build up to dangerous levels. The newer pressure cookers have better safety measures built in to prevent things like this from happening, but it is definitely an issue with the older models like the one my family uses.
These are seriously the best refried beans I’ve ever had. Including from a restaurant. YUM.
In step 2, you talk of draining the water used for soaking and later you say add water. Any specific reason? I would rather use that soaked water as it may contain the nutrients from the original beans. But again, you perhaps worried about dirt etc. in the beans? TIA
It’s standard practice to drain the soaking water, as the soaking water contains stuff (for lack of a better word) that causes flatulence.
Awesome recipe thank you!
Just turned a Kilo of dried black beans into 6 cartons of lovely spicy bean stuff. love it.
Thank you Elise for this recipe! You’ve ruined canned refried beans for me forever! It was amazing. I made this with your slow cooked pulled pork taco and pico de gallo recipes. It was all so amazing my husband and I just kept saying “OMG! This is so good!” as we ate. We couldn’t decide what part of the meal we liked best but my husband is leaning towards your beans. Thank you again!
Oh and I did it exactly like your recipe, no changes at all (none needed!).