📝 About This Recipe
Transport your kitchen to the heart of Mexico with these velvety, deeply savory refried black beans. Unlike the canned variety, these are slow-simmered with aromatic epazote and then 're-fried' in traditional fat to achieve a rich, creamy consistency that coats the back of a spoon. It is a soul-warming staple that balances earthy notes with a hint of smoky heat, making it the ultimate foundation for any Mexican feast.
🥗 Ingredients
The Bean Pot (Frijoles de Olla)
- 1 pound Dried Black Beans (rinsed and picked over for stones)
- 1/2 White Onion (kept in one piece)
- 4 cloves Garlic (smashed)
- 1 large Epazote Sprig (fresh or dried; substitute with a handful of cilantro if unavailable)
- 8 cups Water (or enough to cover beans by 3 inches)
- 2 teaspoons Kosher Salt (added only after beans are tender)
The Refry (The Flavor Base)
- 1/4 cup Lard or Avocado Oil (traditional lard provides the best flavor)
- 1/2 cup White Onion (finely diced)
- 2 cloves Garlic (minced)
- 2 Dried Arbol Chilies (whole, for a subtle smoky heat)
- 1/2 teaspoon Ground Cumin (optional, for extra earthiness)
For Garnish
- 1/2 cup Queso Fresco (crumbled)
- 3 Radishes (thinly sliced)
- 1/4 cup Fresh Cilantro (chopped)
- 2 tablespoons Pickled Red Onions (for acidity)
👨🍳 Instructions
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1
Place the rinsed black beans in a large, heavy-bottomed pot or Dutch oven. Add 8 cups of water, the half onion, smashed garlic cloves, and the epazote sprig.
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2
Bring the water to a rolling boil over high heat, then immediately reduce the heat to low. Cover partially and let simmer gently for 1.5 to 2 hours.
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3
Check the beans periodically; the water should always cover the beans. If it gets too low, add a cup of hot water (cold water can toughen the skins).
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4
Once the beans are completely tender and soft to the bite, stir in the salt. Simmer for another 10 minutes to let the seasoning penetrate, then remove from heat.
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5
Discard the boiled onion, garlic, and epazote sprig. Drain the beans but reserve at least 2 cups of the dark, flavorful cooking liquid.
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6
In a large skillet (cast iron is ideal), heat the lard or oil over medium heat until shimmering.
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7
Add the whole dried arbol chilies to the fat for 1 minute until they darken slightly, then add the diced onion. Sauté until the onion is translucent and golden brown.
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8
Stir in the minced garlic and cumin, cooking for just 30 seconds until fragrant so the garlic doesn't burn.
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9
Add the cooked beans to the skillet using a slotted spoon. Be careful of splattering fat. Let the beans fry undisturbed for 2-3 minutes to develop flavor.
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10
Using a potato masher or the back of a large wooden spoon, begin mashing the beans directly in the skillet.
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11
Gradually add the reserved bean cooking liquid, 1/4 cup at a time, while mashing until you reach your desired consistency. For silky beans, keep mashing; for rustic beans, leave some whole.
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12
Continue to cook and stir for 5-7 minutes. The beans are ready when they start to pull away from the sides of the pan and have a thick, creamy texture.
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13
Taste and adjust seasoning with more salt if necessary. Remove the whole arbol chilies before serving if you prefer less heat.
💡 Chef's Tips
Don't salt the beans at the beginning; it can prevent them from softening properly. If you're short on time, you can use canned beans, but be sure to sauté the aromatics first and use vegetable broth in place of the cooking liquid. For an ultra-smooth 'restaurant style' texture, pass the beans through a blender before adding them to the hot lard. Leftover beans thicken significantly in the fridge; reheat them with a splash of water or broth to restore their creaminess. Always use high-quality lard (manteca) if possible for that authentic, nutty depth of flavor.
🍽️ Serving Suggestions
Serve as a side to Enchiladas Verdes or Carne Asada. Spread generously inside a warm Torta or over crispy Tostadas. Pair with a cold Hibiscus Tea (Agua de Jamaica) or a crisp Mexican Lager. Serve as a breakfast dip alongside Huevos Rancheros and warm flour tortillas. Top with a dollop of Mexican Crema and serve with salty tortilla chips.