Refried black beans
Creamy, savory refried black beans made from canned beans, softened onion, garlic, cumin, and a little broth. The beans are mashed in the skillet so they stay rustic and thick rather than smooth like a puree. This recipe makes about 2 generous side-dish servings, or enough for tacos, tostadas, or bowls.
Estimated calories and US ingredient costs.
For doubling, use a 12-inch skillet or sauté pan so the beans can reduce properly instead of steaming. Keep the heat the same but expect a few extra minutes for evaporation. If you scale beyond 4 servings, mash in batches or use a wider pan to prevent scorching and to keep the texture creamy rather than dense.
Your whole cook, in one place.
Ingredients, steps and a live timeline. Ready for 2 people.
Step timeline
Cooking order
6 leftSoften the aromatics
~6 minSoften the aromatics.
Set a medium skillet, about 10 inches, over medium heat and add the 1 tbsp neutral oil.
Add the 2 oz finely chopped yellow onion and cook for 4 to 5 minutes, stirring often, until translucent and starting to turn golden at the edges.
Stir in the 1 tsp minced garlic and cook for 30 seconds, just until fragrant; do not let it brown hard or it will taste bitter.
Ingredients
- 1 tbspNeutral oil
- 2 ozYellow onion
- 1 tspGarlic
Warm the beans with seasoning
~3 minWarm the beans with seasoning.
Add the drained and rinsed 15 oz can black beans, 1/4 cup water, 2 tbsp low-sodium chicken broth, 1/2 tsp ground cumin, 1/4 tsp kosher salt, and 1/8 tsp black pepper.
Stir well and bring the mixture to a gentle simmer over medium heat, then reduce to medium-low and cook for 3 minutes so the beans absorb the seasoning and the liquid starts to loosen their skins.
Ingredients
- 1515 oz can black beans
- 1/4 cupWater
- 2 tbspLow-sodium chicken broth
- 1/2 tspGround cumin
- 1/4 tspKosher salt
- 1/8 tspBlack pepper
Mash to the right texture
~5 minMash to the right texture.
Use a potato masher or the back of a sturdy spoon to mash most of the beans directly in the skillet.
Leave some beans whole for texture.
Continue cooking for 3 to 5 minutes, stirring and mashing occasionally, until the beans look glossy and thick enough to mound on a spoon.
If the pan seems dry before the beans are creamy, splash in 1 to 2 tbsp water and keep stirring.
Ingredients
- 1 total for recipe15 oz can black beans
- 2 tbspWater
Fry the beans briefly
~1 minFry the beans briefly.
Spread the bean mixture into an even layer and let it cook undisturbed for about 1 minute, then stir and scrape the bottom of the pan.
Repeat once more if you want a deeper, slightly toasted flavor.
This short fry helps the refried beans turn richer and less watery without needing extra fat.
Ingredients
- 1 total for recipe15 oz can black beans
Finish and serve
~5 minFinish
Remove the skillet from the heat and stir in the 1 tbsp chopped cilantro.
Taste and adjust only if needed with a pinch more salt, keeping in mind the broth and queso fresco already add saltiness.
Ingredients
- 1/4 tsp total for recipeKosher salt
- 1 tbspCilantro
Serve meal
~1 minOnce all dishes are cooked and ready, plate and serve the meal together.
Refried black beans: serve.
Refried black beans: Spoon into a warm bowl and finish with the 1 tbsp crumbled queso fresco on top.
Make the next one yours.
Create a custom meal with what you have.
Read the traditional recipe
Ingredients
For 2 people
- 1 tbsp neutral oil
- 2 oz yellow onion, finely chopped
- 1 tsp minced garlic
- 1 15 oz can black beans, drained and rinsed
- 1/4 cup water
- 2 tbsp low-sodium chicken broth
- 1/2 tsp ground cumin
- 1/4 tsp kosher salt
- 1/8 tsp black pepper
- 1 tbsp chopped cilantro
- 1 tbsp crumbled queso fresco
Method
- Soften the aromaticsSet a medium skillet, about 10 inches, over medium heat and add the 1 tbsp neutral oil. Add the 2 oz finely chopped yellow onion and cook for 4 to 5 minutes, stirring often, until translucent and starting to turn golden at the edges. Stir in the 1 tsp minced garlic and cook for 30 seconds, just until fragrant; do not let it brown hard or it will taste bitter.
- Warm the beans with seasoningAdd the drained and rinsed 15 oz can black beans, 1/4 cup water, 2 tbsp low-sodium chicken broth, 1/2 tsp ground cumin, 1/4 tsp kosher salt, and 1/8 tsp black pepper. Stir well and bring the mixture to a gentle simmer over medium heat, then reduce to medium-low and cook for 3 minutes so the beans absorb the seasoning and the liquid starts to loosen their skins.
- Mash to the right textureUse a potato masher or the back of a sturdy spoon to mash most of the beans directly in the skillet. Leave some beans whole for texture. Continue cooking for 3 to 5 minutes, stirring and mashing occasionally, until the beans look glossy and thick enough to mound on a spoon. If the pan seems dry before the beans are creamy, splash in 1 to 2 tbsp water and keep stirring.
- Fry the beans brieflySpread the bean mixture into an even layer and let it cook undisturbed for about 1 minute, then stir and scrape the bottom of the pan. Repeat once more if you want a deeper, slightly toasted flavor. This short fry helps the refried beans turn richer and less watery without needing extra fat.
- Finish and serveRemove the skillet from the heat and stir in the 1 tbsp chopped cilantro. Taste and adjust only if needed with a pinch more salt, keeping in mind the broth and queso fresco already add saltiness. Spoon into a warm bowl and finish with the 1 tbsp crumbled queso fresco on top.
Before you cook
What to get ready
Heavy saucepan, spoon, colander and measuring jug.
Drain the cooked beans and keep the measured water nearby as you mash.
If something needs adjusting
Beans become dry and crumbly
Add water a spoonful at a time and stir over gentle heat; they thicken further as they cool.
The pot thickens before serving
Beans and lentils absorb liquid as they stand. Add hot water a little at a time and taste again before adding more salt.
Store for later
Refrigerate in shallow portions and reheat to 165°F, stirring and adding water if needed. Freeze meal-sized portions if they will not be eaten soon.
Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.
Make the ingredients go further
Use extra beans as a burrito filling.
Next use for your ingredients: Bean and cheese burritos →
Calculate this meal with your own prices →
How to Cook Dried Beans Safely →
Cooking notes updated October 24, 2026. How we create recipes.
Tips, swaps and questions
A little kitchen know-how
For a creamier restaurant-style texture, mash the beans more thoroughly and add the extra tablespoon or two of water in small splashes while they simmer. For a chunkier style, stop mashing earlier and let the beans fry a little longer so the edges thicken and lightly caramelize in the pan.
Make it work for you
If you want a vegetarian version, replace the chicken broth with the same amount of water or vegetable broth. If you prefer a more traditional smoky note, add 1/4 tsp chipotle powder with the cumin; if you use a salted broth, reduce the added salt slightly so the beans do not taste flat and over-salty at the same time.
Use more of your black beans and yellow onion in black bean soup.
Why do my refried beans turn dry or pasty instead of creamy?
They usually dry out when the pan is too hot or the liquid is added all at once and evaporates before the beans soften. Keep the beans at a gentle simmer, mash them after the seasonings have distributed, and add small splashes of water as needed. The goal is a thick, glossy mash that spreads slowly, not a stiff paste that clumps in the pan.
Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.