We all love a great side dish, but sometimes we just do not have the time to chop onions and peppers on a busy weeknight. This 3-ingredient easy refried black beans recipe uses a simple jar of salsa to replace all that prep work. You get all the flavor of slow-cooked beans in just a few minutes. This recipe can be made vegan by just using vegan butter!
Why You Will Love This Refried Beans Hack
- Zero Prep Work: By using salsa, you eliminate the need to wash, peel, and chop vegetables.
- Budget Friendly: Canned beans and jarred salsa are affordable pantry staples.
- Versatile: These beans are great as a side dish, inside burritos, or as a dip for chips.
- Hearty Texture: Black beans offer a satisfying bite that feels more substantial than traditional pinto beans.
The Ingredients for the Refried Beans Hack
- Canned Black Beans: We use black beans for their sturdy texture and earthy flavor. They hold up better than pinto beans and offer a nice change of pace for taco night.
- Chunky Salsa: This is the secret weapon. Instead of buying and chopping onions, garlic, and jalapeños, the salsa provides all those aromatics in one pour.
- Butter: A little fat is essential for getting that creamy "refried" texture. Salted butter adds a rich finish that rounds out the acidity of the tomatoes.
- Recommended Equipment: A cast-iron skillet is great for getting an even heat, and a potato masher works faster than a fork if you want a smoother consistency.
How to Make The Easy Refried Black Beans
- Prepare the Beans Open your can of black beans. Pour them into a colander to drain and rinse them thoroughly with cold water. This removes the excess starch and sodium from the canning liquid.
- Mash the Beans Place the rinsed beans directly into your skillet (no heat yet). Using a potato masher or a sturdy fork, mash the beans until they reach your desired consistency. Some people love them super smooth, while others prefer keeping some whole beans for texture.
- Add Flavor and Heat Add the butter and salsa to the skillet with the mashed beans. Turn the heat to medium. Stir everything together as the butter melts and the salsa integrates with the beans.
- Simmer and Serve Cook for about 10 to 15 minutes, stirring frequently so the bottom does not burn. You want the flavors to meld and the excess liquid from the salsa to evaporate, leaving you with creamy, rich beans. Serve warm.
Ways to Serve These Beans
While these are great as a side dish, they also work well as a filling in my Baked Spiced Pork Quesadillas. They act as a binder to hold the meat and cheese together while adding a creamy texture.
FAQ's
Yes, this method works well with pinto beans too. However, black beans tend to have a firmer texture and a deeper, earthier flavor that pairs nicely with the salsa.
A chunky salsa works best because it mimics chopped onions and peppers. If you prefer a smoother consistency, a restaurant-style salsa will blend in more seamlessly.
Store the beans in an airtight container in the refrigerator for up to 4 days. You may need to add a splash of water when reheating them as they thicken in the fridge.
Absolutely. You can swap the butter for olive oil, vegan butter, or avocado oil to keep it dairy-free while still adding a bit of necessary fat.
Refried beans can dry out quickly as they cook. If they look too thick, simply stir in a tablespoon of water or chicken broth at a time until they reach your desired creaminess.
These beans are the ideal side dish with my Easy Spiced Pork
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Recipe
20 Minute Easy Refried Black Beans Using Salsa
Ingredients
- 1 - 15.5 oz can of black beans drained and rinsed
- 3 tablespoon of butter melted optional
- 1 cup chunky salsa
Method
- Drain and rinse the black beans.
- Place beans in a skillet and mash with a fork or any other tool that works for you.
- Add butter and salsa.
- Cook over a medium heat until butter is melted and ingredients are well combined and cooked. About 10-15 minutes
Nutrition
Notes
- Texture Tip: If you like very smooth beans, you can pulse the drained beans and salsa in a food processor before adding them to the skillet.
- Scaling Tip (Meal Prep): This recipe doubles easily for a work week. If making a double batch, use a larger skillet to ensure the liquid evaporates evenly. These keep well in the fridge for 4 days.
- Spice Level: Control the heat by choosing a mild, medium, or hot salsa.
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