Refried black beans are creamy, flavorful, and the perfect addition to your tacos and burritos! Made from scratch with dried black beans, spices, and fresh herbs, it's an easy, hands-off recipe you can make on the stovetop or in a slow cooker.

A hand holding a tortilla chip with refried black beans and melted cheese, garnished with cilantro on a blue table.

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Homemade refried black beans are far superior to store-bought refried beans. You get a richer flavor, plus a better texture than from canned beans! It's my go-to filling for bean and cheese tacos and layered taco dip.

📖Why My Recipe Works

Dried Beans- We get a rich, authentic flavor and creamy texture that you just can't get from using canned beans.
Stovetop and Crockpot Instructions- You can choose the method that works best for you, but I prefer the slow cooker for its perfect, tender consistency. It is always my choice to make black beans from scratch.

🧾Ingredient Notes

Dried Black Beans- This recipe uses black beans, but pinto beans are also commonly used for refried beans. Don't use canned black beans for this recipe.
Onion- Use yellow, white onions, or shallots.
Garlic- For the best flavor, use freshly minced garlic. In a pinch, you can also use garlic powder.
Chili Powder- You can also use smoked paprika or chipotle powder.
Cumin- Don't skip!
Dried Oregano- Substitute with dried thyme or marjoram.
Chicken Broth- Substitute with vegetable broth. Use low-sodium broth whenever possible, so you can have more control over the saltiness.
Shredded Cheese- You can use cheddar or Monterey Jack cheese.

The ingredients for the recipe are laid out: a mix of shredded cheese, chicken broth, garlic, onion, salt, bay leaf, cilantro, cumin, black beans transforming into refried goodness with oregano and chili powder.

⏲️How to Make Refried Black Beans

A bowl of black beans soaking in water on a blue surface, with small bowls close by.

Soak dried beans in a large bowl with water overnight to soften them.

Stir in the aromatics, herbs, and spices, and coat the beans evenly before adding the stock. Cook in the Crockpot on low for 6-8 hours or on high for 3-4 hours.

Side-by-side images showcase refried black beans: one displays whole black beans simmering in a pot, and the other features them blended into a thick purée, both accompanied by a ladle.

After straining the liquid, use an immersion blender for a smoother consistency or a potato masher for a chunkier texture. Add more liquid back as needed to achieve your desired creaminess.

A crockpot filled with refried black beans, topped with melted cheese, surrounded by a cloth, wooden spoon, and small bowls of chopped herbs and salt on a blue surface.

Season to taste and top with a sprinkle of cheese and fresh cilantro before serving!

Stovetop Refried Beans

Saute the onion, garlic, and spices in olive over medium heat until the onion softens. dd the beans and 8 cups of fresh water.
Bring to a simmer and cook for 2 to 2.5 hours.

🥗Ways to Serve Refried Beans

Refried beans are incredibly versatile and can be served as a side dish, dip, or topping! Use it as a filling for your tacos, burritos, beef nachos, fajita veggies, or serve it with Spanish rice.

A bowl of refried black bean dip topped with melted cheese and cilantro, surrounded by tortilla chips and a bowl of chopped herbs on a blue surface.

Can I add bacon to this recipe?

Yes, bacon adds a savory and smoky flavor to the beans! Cook them until crispy and crumble them before adding to the beans.

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