Homemade refried black beans
Easy to make, versatile and tasty, these refried black beans are a great addition to many a Mexican dish.
Servings: 2 or more, depending how used
Calories: 184kcal
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Ingredients
- ¼ onion
- 1 clove garlic small
- 1 cup cooked black beans canned or pre-cooked from scratch
- 1 tablespoon vegetable oil (or lard, traditionally)
- bean cooking liquid, liquid from can as needed or can use water/stock
Instructions
- Finley chop the onion and finely chop or crush the garlic. Strain the beans, either from can or from cooking liquid if you have cooked yourself, but reserve the can or cooking liquid.
- Warm the oil in a skillet/frying pan and add the onion. Cook a few minutes until the onion has softened, then add the garlic and cook a minute more.
- Add the beans to the skillet, cook a minute to warm then mash with a potato masher to break them up. Add some of the bean can/cooking liquid to thin out the mixture and bring to a simmer. Mash a little more if you need to break the beans up further, and add additional liquid as needed to get the consistency you prefer.
- Simmer briefly to ensure warmed right through and serve.
Notes
If you don't have enough liquid from the can/cooking liquid, you can add a little stock. Any leftovers can be reheated on the stove or in the microwave - you will probably need to add a little extra liquid and stir well to ensure you don't get a dry crust on top.
Nutrition
Calories: 184kcal | Carbohydrates: 22g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Sodium: 2mg | Potassium: 336mg | Fiber: 8g | Sugar: 1g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 2mg
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