Refried Black Beans with Crispy Garlic Chips

Mexico City level refried beans.

2-3 servings
30 minutes
Ethan Chlebowski

Ingredients

The beans

  • Black Beans
    14 oz can400 g
  • Chicken broth
    as needed
  • Salt
    to taste

The aromatics

  • Cooking oil, or lard
    30 g2 spoonfuls
  • Garlic, thinly sliced
    1-2 cloves
  • Onions, minced
    1/2
  • Epazote
    1 stalk

Optional garnishes

  • Crema
    a drizzle
  • Cilantro
    a sprinkle
  • Cotija cheese, crumbled
    a sprinkle

Method

Step 1: Make the crispy garlic chips

Set a pan over medium heat and add the cooking oil. Add the garlic slices and until golden brown and crispy. Remove and set aside on a paper towel to drain.

  • These infuse the cooking oil with garlic aromas and will be used as a crispy garnish at the end. Be sure not to overly brown the garlic as it will become bitter.

Keep the infused oil in the pan.

Step 2: Sauté the onions & beans

Add the minced onion and until softened.

Add the black beans and lightly mash with a fork or potato masher.

  • You can add the black beans drained or undrained. Draining them means you’ll need to add more chicken broth in the next step but will have more control over the final texture.

Step 3: Simmer the beans

While continuing to mash the beans, pour in small amounts of chicken broth until they are broken down and the mixture has reached your desired consistency.

Add the epazote stalk and the mixture for 10 minutes to infuse the flavors and slightly the refried beans.

At the end of the 10 minutes, assess the texture of the beans. If you want them looser, turn off the heat and mix in a bit more broth. If you want them tighter, feel free to reduce a few minutes longer.

  • Keep in mind the beans will tighten up more as they cool down.

Step 4: Adjust & garnish

Taste and add salt (it will need some) until the beans are seasoned to your liking.

Serve and garnish with the reserved crispy garlic chips. Optionally top with crema, cotija cheese and cilantro.

“When I first had beans in Mexico City, there was a flavor I couldn't quite pin point. Later, I learned the signature ingredient was epazote. It’s worth seeking some out, although this recipe makes incredible beans without it too.”

Ethan Chlebowski
Creator

Watch & Cook

Nutritional Information

entire recipe
Calories662
96g
14g
34g

Show macros split into…

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Recommended: 3 servings

FAQ

Can I cook my own beans instead? And what about pinto beans?

This recipe works with black or pinto beans. If you want to cook your own beans, start with 200 g of dried beans. In a colander, rinse the dry beans in water to remove any debris. Add them to a bowl and cover them with hot water to soak for at least 6 hours or overnight. Strain them, add them to a pot and cover them with water (optionally add 1/2 onion and some epazote leaves). them for 90 minutes or until soft. Proceed with the recipe.

Where can I find epazote?

Try a Latin or International supermarket. If you can’t find it, you can the beans with a few sprigs of cilantro instead.