Chipotle Refried Black Beans

Cooking for a Crowd, Recipes, Worknight Dinners May 10, 2011

Photo: Leigh Loftus

We all have guilty pleasures. I saw a Friends episode (too) many years ago in which Rachel claimed her favorite movie was Dangerous Liaisons when her actual favorite movie is Weekend at Bernie’s. Though I won’t claim to ever have seen Dangerous Liaisons, I do have an equally embarrassing food confession to make today.

I really like fat-free re-fried beans. They come in a can and smell vaguely like dog food but they’re creamy, filling and in my opinion, better than the too-greasy alternative that so many brands tout.

Luckily, there is a happy medium between quasi-dog food and bean cooked cups of animal lard and that happy medium comes in the form of chipotle refried black beans.

Behold – chipotle black beans. I love just about anything with the word chipotle in it, even though it often means that your food is going to be excruciatingly spicy. This recipe calls for two teaspoons, which I found to be just enough to add a little kick but not so much that you wanted to physically remove your mouth from your face. If you enjoy the latter sensation, feel free to up the ante and add an extra teaspoon or two of the hot stuff.

Photo: Leigh Loftus

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Chipotle Black Beans

Prep time: 5 mins

Cook time: 20 mins

Total time: 25 mins

Serves: 6-8

Ingredients

1 tablespoon canola or vegetable oil
1 small yellow onion, diced
2 garlic cloves, minced
2 teaspoons ground cumin
2 teaspoons chipotle powder
2 15-ounce cans black beans, rinsed and drained
Kosher salt and freshly ground black pepper

Instructions

Heat a medium saucepan over medium heat. Add just enough canola oil to coat the bottom of the pan. Add the onion along with a large pinch of salt and cook, stirring occasionally, until beans begin to soften, about 5 minutes.
Add the garlic, cumin, and chipotle powder and cook, stirring continuously, until fragrant, about 2 minutes. Pour in the beans along with about ¼ cup water.
Turn heat to medium low and cook, stirring occasionally, until beans have the consistency of a thick soup. If you think they look too thick - think paste - go ahead and add some more water.

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easy recipe easy side dish Mexican cooking mexican food refried black beans

Written by

Maris Callahan

Maris Callahan has been blogging about cooking, dining and entertaining since 2008. A public relations director by day, Maris is also a brand spokesperson, freelance writer and media relations expert with more than 10 years experience working with consumer brands. She lives in Chicago's Wicker Park neighborhood with her boyfriend Brad, chihuahua Henry and a very well-stocked pantry.

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17 Comments

tommie

October 25, 2011 at 9:29 am

So…. at what point do you add the beans?

Lisa of Lisa's Yarns

May 12, 2011 at 11:24 am

Ooo, this looks really good. I adore black beans – and mexican food in general. This looks like a fabulous side dish! I think I am having a little Mexican Fiesta next weekend with some girlfriends so I will have to try out this recipe!

And thanks for stopping by my blog & commenting!

Betty @ scrambled hen fruit

May 12, 2011 at 5:06 am

I love spicy black beans. These would be fabulous with homemade tortillas! 🙂

Maria @ Scandifoodie

May 11, 2011 at 6:30 pm

I could definitely enjoy this! I’m loving the flavours in there!

Katie

May 11, 2011 at 8:51 pm

These look like they’d kick canned refried beans’ fannie! 🙂

Dana

May 11, 2011 at 6:44 pm

I like the fat free refried beans, too! LOL These sound way better though. Yum!

Sukaina

May 11, 2011 at 4:48 am

Hmmmmmm. I’m not sure I’m with you on this one!!!! I’m really tryign to convince myself with the chipotl in there but I’m still unsure!!!

Nami @ Just One Cookbook

May 10, 2011 at 9:41 pm

I have never cooked Mexican beans. By reading your recipe, it looks easy enough for me to try next time when we eat Mexican dish at home! Thanks for sharing Maris!