Refried Black Beans

Incredibly useful, refried black beans are a base for nachos or tostadas, as well as a side for enchiladas and other Tex-Mex main dishes. Notice our recipe calls for bacon, so this is not the vegetarian version. Of course, it's the bacon that makes these taste so good!
  • ½ pound of bacon, diced
  • ¾ cup white onion, chopped
  • 8 cloves of garlic
  • 4 jalapeño peppers, seeds removed and diced
  • 2 or 3 cans black beans (15-ounce)
  • Cilantro
  1. In a hot skillet, preferably cast iron, cook diced bacon until it begins to crisp. About ten minutes.
  2. Add diced onion, minced garlic and chopped jalapeños. Sauté over medium heat for 3 to 5 minutes. Stir until everything softens. Add the tomato and cook for a few minutes until it begins to fall apart.
  3. Add the black beans and sauté until the mixture thickens, about 7 to 10 minutes. Add salt, pepper and cilantro to taste.
  4. Using an immersion blander, puree the beans until mostly smooth. Leave a few identifiable whole and partial beans. Continue to cook over medium heat for six or seven more minutes.
  5. Allow to cool before serving.

Note: Serve with sour cream and pico de gallo. Great on Chicken Tostadas.

Kitchen tools you'll need for Refried Black Beans:
Skillets, Immersion Blender

Ready in: 1 Hour

Recipe editor Patricia Mitchell