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Black Refried Beans

These Black beans are one of my favorite beans. They are full of flavor, decadent and rich. Serve them like Veracruz style with some sauteed plantains on the side, some sauteed serrano peppers or habaneros and you will have the best side dish for cochinita pibil, rice, and chicken, pork tamales, chile con carne or a simple homemade breakfast with two sunny-side-up eggs on the side. www.yes-moreplease.com

Yields 4 cups

Course Breakfast, Brunch, Main Course, Side Dish
Cuisine Mexican
Author Mariana McEnroe


  • 1/4 cup Sunflower oil corn oil, lard or Coconut Oil*
  • ¼ cup chopped white onion and pinch of salt.
  • 2 smashed garlic cloves
  • 4 cups cooked beans
  • 1-1/2 cups bean broth


  1. In a non-stick (cast iron, stainless) saute pan heat up the oil over a medium-high heat until rippling hot. Saute onion until golden brown edges, add garlic and saute for 1 minute being careful not to scorch the garlic. Carefully add the beans and bean broth pouring away from you, to protect your hands from any splatter. Bring to a boil, reduce heat to slow simmer and start mashing up the beans until creamy*, some visible skins are ok. Once they are smashed, star stirring constantly until they look pasty and start separating from the edges of the pan. Usually, if you can shake your pan and all the beans stay together like a blanket that slides on the pan, your refried beans are ready!, Slide them onto a platter and fold like making a big oval shape. Garnish with some sauteed serrano peppers or habaneros, plantains, crumble some queso fresco, or cotija añejo, totopos and they are ready to serve, Enjoy!

Recipe Notes

*Traditionally these black beans are made with lard. My advice is get the best pure lard you can get. I highly recommend leaf lard-pastured non-hydrogenated. If you live in Austin Tx, Salt and Time sells great quality leaf lard on small amounts conveniently packed in their refrigerator. Other brands Fatworks or Leaf Lard are great too. A great alternative to avoid animal fat but give great flavor is Coconut Oil. I highly encourage you to give it a try, especially on black beans. It adds great flavor, and in combination with some plantains, its to die for.