Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Total:
1 hr 50 min
Prep:
5 min
Cook:
1 hr 45 min
Level:
Easy

Ingredients

Directions

In a large pot, place the beans and water and bring to a boil. Cover, reduce to a simmer and cook 1 hour, or until tender and creamy in the centers. Crush the beans in their liquid with a potato masher or the back of a wooden spoon. In a large saucepan, heat the lard or other fat over medium heat. Saute the onions with the salt until golden, about 20 minutes. Add the beans and liquid and continue cooking over medium heat, stirring frequently, until the liquid evaporates and the beans form a creamy mass that pulls away from the bottom and sides of the pan, about 15 minutes. Serve immediately. Refried beans can be kept in the refrigerator 3 or 4 days and reheated in a covered casserole in a 350 degree oven.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Refried Black Beans

Recipe courtesy of Ree Drummond

Refried Black Beans

Recipe courtesy of Sara Moulton

Refried Black Beans

Recipe courtesy of Michelle Beckles

Fried Black Bean Filled Tortillas (Panuchos)

Recipe courtesy of Marcela Valladolid

Black Bean and Beef Chilaquiles with Fried Eggs

Recipe courtesy of Rachael Ray

Stir Fried Clams and Vegetables in Black Bean Sauce

Recipe courtesy of Jill Novatt

Chinese Deep-Fried Fish with Spicy Black Bean Sauce

Recipe courtesy of Tyler Florence

Pan Fried Moi with Black Bean Cake and Crispy Plantain

Crispy Fried Kellogg's® Crispix® Ham with Black Bean Puree and Pickled Jalapenos

Recipe courtesy of Justin Davis

Browse Reviews By Keyword

          Latest Stories