Refried Black Beans



Serving size

about 1 cup
30 Minutes

This recipe can be multiplied or divided by 2 and makes very good leftovers. Reheat gently.

Refried Black Beans


1 tsp. Olive oil
1 large White onions (minced)
2 15 ounce can Canned no salt added black beans (drained and rinsed)
1 small Chipotle peppers In adobo sauce (minced)
4 cup Water
1/2 tsp. Salt
1/2 tsp.. Ground cumin
1 to taste Black pepper


Place the olive oil in a medium sauce pan over medium heat. Add the onion and cook for about 3 minutes.

Add the black beans, chipotle, water, salt, cumin and pepper. Stir well.

Simmer over medium heat stirring occasionally. Using a fork, spoon or potato masher, mash some of the black beans occasionally as they cook.

As the beans cook, add additional water if needed to keep the beans from getting too dried out. Stir and continue to mash the beans. After about 20 - 25 minutes the refried beans will begin to thicken up. Serve.

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Special Diet Information

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GERD / Acid Reflux

No specific GERD triggers.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Make sure the chipotles in adobo are gluten-free.


This is a low sodium recipe.

Recipe Notes

Refried beans aren’t really refried. They are essentially simmered until the beans are well cooked and the carbohydrates help create a thick side dish. Often there’s a lot of lard or other fat, but it’s not really necessary for making a great dish of refried beans.

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Shel Silverstein, Poet