Runny Black Beans

"This is a lovely filling for tacos, goes well on tostadas, or just is nice on the plate with some vegetables and rice."
photo by loof751 photo by loof751
photo by loof751
Ready In:




  • Open and drain the can of beans.
  • In a pan, saute onions in the oil.
  • When the onions are done, add cumin and cook until you can smell it roasting.
  • Put onions, water, and beans in a blender or magic bullet. Give it a good whirl until there are no whole beans left.
  • Return beans mixture to the pan and heat.
  • Add salt to taste and more water if necessary.
  • When hot, remove from heat and garnish with cilantro, if desired.

Questions & Replies

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  1. Deantini
    I found the flavour a bit lacking and added more (double) cumin as well as a tsp of garlic. Surprisingly easy to make your own refried beans, which is a bonus. Made for ZWT - Zingo.
  2. Susie D
    Easy to make refried beans. I used them in a Mexican layered dip with good results. I like that this takes a random can of black beans from the pantry & turns it into a flavorful dish. I did drain & rinse the beans. Thank you for sharing the recipe! :-)
  3. Dienia B.
    how easy is this made for zingo world tour 8
  4. loof751
    Delicious! I love cumin so used a heaping 1/4 tsp. I rinsed the black beans first; I used just a bit more than 1/4 cup of water and it was just the consistency I wanted. I put some on a piece of flatbread, topped with lowfat cheese, and baked for a yummy Mexican pizza. The rest will be a spread for crackers later. Thanks for sharing the recipe!


<p>I&nbsp;live in Seattle, but have also lived in the DC area, the Mid-west, California,&nbsp;the South, and New England,&nbsp;as&nbsp;well as China and India plus travel a fair bit, so I have experienced a good number of cuisines and like them all. I&nbsp;eat mostly vegetarian and mostly do a lot of scratch cooking. I am known for my creative use of leftovers and whatever is in the fridge. Too bad those recipes can't go easily into Zaar.</p>
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