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Recipe courtesy of Ree Drummond

Refried Black Beans

  • Level: Easy
  • Yield: 12 servings
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 12 servings
    Calories
    145
    Total Fat
    2
    Saturated Fat
    1
    Carbohydrates
    25
    Dietary Fiber
    6
    Sugar
    1
    Protein
    8
    Cholesterol
    3
    Sodium
    123
  • Total: 10 hr 5 min
  • Prep: 5 min
  • Inactive: 8 hr
  • Cook: 2 hr
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Ingredients

1 pound dried black beans, soaked overnight in cold water

4 cloves garlic, minced

1 large onion, diced

1/2 teaspoon ground cumin

Salt and freshly ground black pepper

1 tablespoon unsalted butter

Directions

  1. Drain the soaked beans and add to a pot. Cover with 2 inches cold water and add the garlic, onions, cumin, and sprinkle with salt and pepper. Leave to a simmer until the beans are tender and the liquid has turned into a thick sauce, 1 1/2 to 2 hours. 
  2. Melt the butter in a skillet and pour in the beans. Mash the beans (leave some texture) and cook over a medium heat, 3 or 4 minutes.
Show: The Pioneer Woman
Episode: Frontier Fiesta

Categories:

Beans and Legumes Side Dish Gluten Free High Fiber Low-Fat Low Sodium

Let's Get Cooking!

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27 Reviews
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Beverly F.

Ree Drummond is a good cook with a lot of good recipes but if you follow the instructions on this recipe, you’ll end up with gray colored beans. Better: wash the beans very well after inspecting for debris and rocks. Rinse and drain well. Put beans in an enameled cast iron Dutch oven, cover with plenty of water. Do NOT add salt. Bring to a boil then, leave covered. Turn off the heat and leave rest 45 minutes. Drain off all the water and rinse very well. Now, you can follow her instructions but don’t add any salt until the last half hour of cooking. Adding salt too soon makes the beans hard and partially cooked.

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