Spicy Refried Black Beans


I’m a huge fan of Mexican food: burritos, tacos, fajitas, I love it all!  Growing up I used to hate Mexican night, just because it always meant I had to wash a million different bowls for all the different toppings.  We had a dishwasher but my mom always insisted on using nice pottery bowls to put the various ingredients in, meaning lots and lots of washing.  Now I make a point to use dishwasher safe plates and utensils on Mexican night and I’m one happy girl!

Besides the heaps of dirty dishes, I never liked canned refried beans.  They always tasted like tinny gruel to me.  Luckily I’ve discovered the perfect refried bean recipe that is easy to make and will blow any pre-made refried beans out of the water. I created this recipe out of desperate need to find uses for all the hot peppers growing in my garden.  This year my dad went a bit crazy, planing over 4 varieties of spicy peppers and they are producing like crazy!  I love the spice of these beans with sweet corn, grilled and cut off the cob 😉

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Spicy Refried Black Beans

2 cans black beans, or about 4 cups cooked black beans + 3/4 cup black bean cooking water

4-6 spicy peppers of your choice (depending on how much heat you like)*

1 yellow onion, diced

4 garlic cloves, minced

1 Tbsp coconut oil or olive oil

1/2 tsp cumin

1/2 tsp salt

* make sure you taste a small piece of the peppers you are using to see how hot they are.  The heat of a hot pepper is determined by the conditions and soil that they are grown in, so even the same type can have vastly different heat levels.


  1.  Carefully dice the hot peppers, trying to avoid touching the seeds.  If the peppers are super hot, the seeds will burn your hands.
  2.  Add the oil and diced onion peppers to a pan and saute until onions are translucent.  Add the garlic and saute until fragrant.
  3.  Add the black beans, juice from the can and all if using canned beans, and bring to a simmer.  Stir in the cumin and salt.
  4.  Cook at a simmer uncovered, stirring every few minutes, for 40-50 minutes, or until most of the water evaporates and the beans have a thick consistency.


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