Homemade refried black beans are a tasty side dish with a hearty serving of protein! This recipe is SCD (specific carbohydrate diet), vegetarian, vegan, gluten free, grain free, dairy free, soy free, egg free, and added sugar free.
Refried black beans are the perfect side to any Mexican or Tex-Mex feast you’re having! Stuff it into a burrito, use it in your taco bowls, or eat it as a dip!
Try them and I think you’ll agree that these homemade refried black beans are so much better than the canned stuff!
What are refried beans?
In Spanish, refried means well-cooked (not fried twice)! Refried beans are a staple in many Latin recipes.
Pinto beans are typically used to make refried beans and they are first boiled before being mashed and sauteed with onions, peppers, and spices.
Since pinto beans are not allowed on the SCD diet, this recipe uses black beans instead! I’ve also forgone the extra step of sauteing the beans in a skillet because honestly, there’s not a huge change in flavor (if any at all). So this recipe is inspired by refried beans, but it’s not a traditional refried beans recipe!
If you are also following the SCD diet, please keep in mind that beans are an advanced food and should be consumed only when significant healing has taken place.
Homemade refried black beans ingredients
- Dried Black Beans – If like me you’re following the specific carbohydrate diet (SCD) then you’ll have to use dried black beans and soak them. If you’re one of the chosen few whose stomachs don’t revolt against them at every bite of food, then feel free to use canned black beans. Just remember to drain and rinse them first.
Tips for the refried black beans recipe!
- Soak the black beans for 8 to 24 hours with at least 5 inches of water over the beans, as they will absorb a lot of it.
- “Older” black beans (check the expiration date) take much longer to soften during cooking and many times won’t soften at all. I know this sounds weird, but make sure to use “fresh” dried black beans!
- Add salt once the beans have finished cooking. Adding salt early in the cooking process will take them longer to soften.
- Freeze the refried black beans for up to three months.
Try these other Latin inspired recipes!
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Homemade Refried Black Beans
- 1 pound dry black beans
- 1 Tablespoon olive oil
- 5 garlic cloves, minced
- 1 large Spanish onion, diced
- 1 small green bell pepper, diced
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- Place the dry black beans in a large bowl. Make sure to sift through the beans and pick out any little rocks. Fill the bowl with clean cool water, making sure there's about 5 inches of water above the beans. Cover the bowl with plastic wrap and allow to soak for 10 to 24 hours.
- Strain the beans, discarding of the soaking water, and rinse with clean water. Set aside.
- Set a large pot on the stove over medium-high heat. Add the olive oil. Once the oil is hot, add the onion, green pepper, cumin, and chili powder. Sautee for about 5 minutes until the onions are translucent and the peppers have softened. Add the minced garlic and sautee for 1 more minute.
- Add the black beans to the pot along with 4 cups of clean water (the water should just cover the beans). Stir until all the ingredients are well combined.
- Bring the mixture to a boil over high heat and allow to boil for 10 minutes before dropping the heat to medium-high.
- Partially cover the top of the pot with a lid and allow the beans to cook for 2 hours. Occasionally stir the beans and if too much water is being evaporated, add a bit more.
- The beans are done once soft to the touch and the majority of the water has been evaporated. Add the salt to the black beans and stir well.
- Transfer the bean mixture to a food processor and process until your desired texture has been reached. If you don't have a food processor, then you can use a potato masher.
- Serve warm and enjoy!
- The refried black beans can be stored in an airtight container for 3 to 4 days in the refrigerator or up to 3 months in the freezer. The refried beans can be gently reheated over the stove or in the microwave.
- If not following the SCD diet, canned black beans can be used. Simply strain and rinse the canned beans before adding them to the pot with the other ingredients.
- For creamier refried black beans, process longer in the food processor.
- Add the salt only after the beans have finished cooking. Adding salt earlier in the cooking process will cause the beans to take longer to soften.
- Refried black beans are supposed to be pretty congealed.