Refried Beans

READY IN: 2hrs 5mins
Recipe by Diana Adcock

I got this recipe from a little old lady who ran a cantina near the beach in Ensanada Mexico. Black beans are the best for this recipe. If the color throws you use red.

Top Review by NivFreak

Excellent beans, but maybe you should consider adding a LOT of bean-O to this recipe. We had these last night, and my girl friend is killing the plants in the house. *Grin*

Ingredients Nutrition

  • 9.85 ml oil
  • 2 jalapenos, chopped fine
  • 2 medium onions, chopped medium
  • 4 garlic cloves, minced (not traditional) (optional)
  • 4 (1587.57 g) can black beans (or red kidney or pink kidney-black has the most flavor)
  • 340.19 g can beer


  1. In a large pan saute the onions and garlic to just translucent.
  2. Add the jalapenos and continue to saute until JUST beginning to brown.
  3. Add the beans, 2 cans rinsed and drained, two with juice.
  4. Bring to a boil, reduce heat and simmer for around 1 1/2 hours, adding beer as needed.
  5. You don't want the beans to dry out.
  6. If there's any remaining beer left drink it.
  7. Sometimes 2 cans are needed.
  8. Don't add salt until dish is done and taste first.

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