Recipes Black Beans – Refried Black Beans or Bean Dip

These refried black beans are great for burritos, tostadas, tacos, huevos rancheros or anything you desire! You can also serve it as a dip. Pair it with the chipotle spicy salsa and you will have a winner. You can use black or kidney beans for this. Here is what you need to do:

1 pound dry black or kidney beans
1 small yellow onion – chopped
1 jalapeno or locoto, seeded
4 garlic cloves – minced
2 TBS cilantro leaves and stems – chopped
1 TBS cumin
1 ½ TBS salt
½ TBS black pepper
¼ cup cream
½ cup shredded cheese

Rinse the beans well. Place them in a bowl and cover them with water. Soak them overnight.

Place the soaked beans with their liquid in a pot. Add the rest of the ingredients and cook until beans are tender, approximately 60 minutes.

Remove cooked beans from heat and process them into an even paste.

Heat a large skillet with some oil. Add the beans and fry them for a few minutes, stirring constantly. Add the cream and the cheese. Mix well.

Serve with tostadas, tacos, quesadillas or as a dip with chips. Enjoy!

Print the Refried Black Bean Recipe Here

My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!

7 Comments

  • December 8, 2011

    Marjory

    I adore your videos and you make my day with your up beat additude I love how u show everyone a simply way how to cook yummy food. thank for taking time out of ur day to make these videos 🙂

  • December 10, 2011

    theFrugalChef

    Hi Marjory!
    Thank you so much for the message! I am happy I can be of help. You are very welcome. Take care!
    Mary Ann

  • February 25, 2013

    Michelle S

    Do these freeze well?
    (Love your recipes!)

  • February 26, 2013

    Michelle S

    Hi Mary Ann!
    Do these freeze well? It would be great to have some yummy beans on hand when I make tacos or enchiladas!
    Thanks!
    M.

  • February 26, 2013

    theFrugalChef

    Hi Michelle!
    Thanks for stopping by! The truth is I have never frozen these or the refried beans. I have no idea. I really don’t see why they would not, though. They might get a little extra moisture while thawing but you should be able to correct that by coating them in a little bit of bread crumbs. The dip should be fine. If it gets too watery you can always add a little more cream or cheese to it.

    As for the hot peppers, I have no idea what kind they are so I can not answer that. Do you know? The best peppers for these are Anchos as they are not overly spicy hot and have a nutty undertone to them.

    I hope this very vague response helps! Thanks again and take care!
    Mary Ann

  • December 30, 2013

    Falicia Dickinson

    Ms. Mary Ann,

    Thank you so much for giving us a pressure cooker recipe. I use mine 3 to 5 times a week. The beans are great and can be modified to spicy for my husband and I or mild if our pickey kids are home. Thanks for giving us leeway to add our own touches and keeping your food so inexpensive. Falicia

  • December 31, 2013

    theFrugalChef

    Hi Falicia!
    Thank you for stopping by! I am very happy you find value here. Here’s to a wonderfully prosperous 2014! Take care!
    Mary Ann

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