Description
Make the best refried black beans with this easy recipe using canned black beans. Smooth, creamy, and packed with flavor!
Ingredients
- 2 Tbsp. olive oil
- 1/2 white onion, diced
- 3 cloves garlic, minced
- 3-15 oz. cans black beans (drained, but reserve liquid)
- 1 1/2 cups liquid from canned beans
Instructions
- Heat olive oil in a deep skillet over medium-high heat. Add onion to pan and cook for 3-4 minutes, until soft. Add garlic to pan and cook for 30 seconds, or until fragrant.
- Add beans and liquid to the pan and combine with onions. Bring to a simmer. Turn heat to low and cook at a low simmer for about 9-14 minutes until most of liquid has evaporated.
- Mash beans to desired consistency. Season with salt to taste.
Notes
Storage: Store in an airtight container in the refrigerator for 2–3 days. Reheat in the microwave or a hot skillet until warmed through.
Ingredients: Using canned beans is an intentional shortcut here – and a great one. If you prefer to cook your own black beans, measure out about 4.5 cups of beans and 1 cup of cooking liquid as a substitute. (If using the Instant Pot to cook from scratch, you can mash them right in the pot – just drain a little of the extra liquid first.)
Prep ahead: These beans are genuinely make-ahead friendly. Cook a batch on Sunday and use them throughout the week for burritos, tostadas, quesadillas, or a quick side.