Refried Black Beans with Chipotle
Smoky, creamy refried black beans made with chipotle peppers in adobo sauce. A flavorful homemade version that tastes nothing like the canned stuff, ready in about 25 minutes.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- 4 chipotle peppers in adobo sauce finely chopped, plus 1 to 2 tablespoons adobo sauce from the can
- 1 tablespoon lime juice or apple cider vinegar
- ½ teaspoon Salt to taste
If using canned beans:
- 1 can 15 ounces black beans, undrained
- 1 can 15 ounces black beans, drained but not rinsed
- 1 cup water
If using home-cooked beans:
- 1 cup cooked black beans with their cooking liquid
- 2 cups cooked black beans drained
Instructions
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook for 5 to 6 minutes until softened and lightly golden.2 tablespoons olive oil, 1 medium yellow onion
- Add the minced garlic and cumin. Stir and cook for about 30 seconds until fragrant.3 cloves garlic, 1 teaspoon ground cumin
- Add the beans and liquid. For canned: add the undrained can, the drained can, and 1 cup of water. For home-cooked: add the 1 cup beans with their cooking liquid and the 2 cups drained beans. Stir in the chopped chipotle peppers and adobo sauce. Bring to a gentle simmer.4 chipotle peppers in adobo sauce, 1 can, 1 cup water, 1 cup cooked black beans with their cooking liquid, 2 cups cooked black beans, 1 can
- Using a potato masher, mash the beans until mostly smooth with a little texture remaining.
- Simmer for 5 to 8 minutes, stirring occasionally, until thickened to your liking. Add a splash of water if needed to adjust consistency.
- Stir in 1 tablespoon of lime juice (or apple cider vinegar). Taste and adjust salt.1 tablespoon lime juice, ½ teaspoon Salt to taste
Notes
Notes
Four chipotle peppers gives moderate, smoky heat. Start with two for a milder version.
Canned and home-cooked beans both work well. The canned version uses added water to balance the thicker canning liquid. Home-cooked bean broth is thinner and does not need extra water.
Store in the refrigerator for up to 5 days or freeze for longer storage. Reheat in a skillet with a splash of water.
Nutrition information is an estimate and may vary based on ingredients and preparation.
Four chipotle peppers gives moderate, smoky heat. Start with two for a milder version.
Canned and home-cooked beans both work well. The canned version uses added water to balance the thicker canning liquid. Home-cooked bean broth is thinner and does not need extra water.
Store in the refrigerator for up to 5 days or freeze for longer storage. Reheat in a skillet with a splash of water.
Nutrition information is an estimate and may vary based on ingredients and preparation.
Nutrition
Calories: 175kcalCarbohydrates: 25gProtein: 8gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 199mgPotassium: 347mgFiber: 9gSugar: 2gVitamin A: 12IUVitamin C: 3mgCalcium: 35mgIron: 2mg
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