20 Minute Easy Salsa Refried Beans

These easy refried black beans give you rich, restaurant style flavor on a busy weeknight in just 20 minutes. Using a jar of chunky salsa replaces all the tedious chopping of onions, garlic, and peppers without losing any flavor. It is a hearty, three ingredient shortcut that turns standard pantry items into a warm, savory side dish.

Why You Will Love These Salsa Refried Beans

• Zero prep time. A jar of prepared salsa takes the place of washing, peeling, and chopping onions, garlic, and peppers.
• Pantry friendly ingredients. You only need a can of black beans, a jar of salsa, and a knob of butter to pull this together.
• Deep savory flavor. Simmering the beans directly in melted butter produces the deep flavor of slow simmered restaurant beans.
• Hearty black bean texture. Black beans hold their body better than pinto beans, giving every spoonful a satisfying, rich bite.
• Stovetop versatility. This skillet dish works equally well as a warm chip dip, a burrito spread, or a companion to roast pork.

The Ingredients for the Best Refried Black Beans

• Canned black beans. One standard 15.5 ounce can provides the base for this dish. Rinsing the beans before cooking removes the excess starch and sodium.
• Chunky salsa. One cup of tomato based salsa delivers tomatoes, onion, cilantro, and chili heat all at once.
• Butter. Three tablespoons of butter provide the essential fat needed to emulsify the mashed beans.

How to Make The Easy Salsa Black Beans

1. Place a colander in the sink, open the can of black beans, and pour them in to drain completely.
2. Rinse the beans thoroughly under cold tap water to remove excess sodium and starchy canning liquid, then let them drain for 1 minute.
3. Transfer the drained beans directly into an unheated skillet.
4. Mash the beans with a potato masher or heavy fork until mostly smooth, leaving roughly one quarter of the beans whole for rustic body.
5. Add the butter and the cup of chunky salsa into the skillet on top of the mashed beans.
6. Turn the stovetop heat to medium and stir continuously until the butter completely melts into the mixture.
7. Bring the bean mixture to a gentle bubbling simmer across the pan.
8. Reduce the heat slightly to medium low and cook for 10 to 12 minutes, stirring often with a spatula to keep the bottom from catching.
9. Remove the skillet from the heat as soon as the excess liquid has evaporated and the beans pull away cleanly from the sides of the pan.
10. Taste and adjust with a small pinch of salt if needed, then spoon into a warm serving bowl.

Tip on Making Refried Black Beans

• Mashing the beans in a cold pan prevents hot bean skins from popping out of the skillet while you work.
• Draining and rinsing canned beans cuts down total sodium by up to 40 percent.
• Cooking down the salsa completely is essential because trapped tomato liquid makes the final dish runny rather than creamy.
• A light squeeze of fresh lime juice stirred in right after taking the pan off the heat brightens the rich flavors.

Troubleshooting Your Refried Beans

• Runny or loose beans. The salsa liquid has not evaporated sufficiently. Return the skillet to medium heat and stir constantly for another 3 to 4 minutes until the spatula leaves a clear trail along the pan bottom.
• Stiff or dry beans. Beans lose moisture quickly once removed from the heat. Stir in warm chicken stock, vegetable broth, or hot water one tablespoon at a time until the beans regain a glossy texture.
• Scorched pan bottom. Bean starch burns easily if the heat is set too high. Lower your burner to medium low and switch to a broad silicone spatula so you can scrape the entire pan surface with every stroke.
• Make sure to taste as you go. Some store bought salsas are heavy on water and light on seasoning. Stir in a quarter teaspoon of ground cumin, a dash of garlic powder, or a pinch of kosher salt during the final 2 minutes of simmering

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.

These beans are the ideal side dish with my Easy Spiced Pork, chicken enchiladas with roasted poblano sauce, or my slow roasted pork shoulder.

FAQ's

These easy refried black beans prove that a satisfying homemade side dish does not require complicated techniques or an hour over the stove. By letting jarred salsa take care of the seasoning prep, you get rich, creamy beans on your plate in 20 minutes. Keep a couple cans of black beans and a jar of your favorite salsa in the pantry, and you will always have an easy side for your next taco spread.

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