Light Refried Black Beans

“I have just recently ‘come around’ to the world of beans, and seem to have a particular affinity for the darker sorts.This, then, is my first foray into the world of refried beans.These very nicely picked up the notes of garlic… I admit I also added a pinch of chile peppers to this.Very good, simple flavour, and nicely enhanced by the fresh cilantro.I actually ate this on a small tortilla shell with lettuce, onions & tomatoes as a very tasty light dinner.Thanks Bev I know I will be making this one again!”

“So much better than the canned stuff!Added a little cumin and onion powder.Delicious!”

“YUM!We did not need to add water, our can must have had a fair amount of liquid in it.I was also making Pico De Gallo and was low on cilantro so I just chopped up a little green onion in it and it was great!This will be one of my go-to recipes.”

“Fantastic. This was my first time making these and it was delicious. I used one can of black beans and one can of pinto beans and I also added half of small jalapeno without seeds. It was my my favorite part of a meal consisting of four items. Couldn’t even tell it was the “light” version because it tasted so good. Thank you.”

“These are stupendous! I made these with some great enchiladas ~ and these were the highlight of the dinner. Very easy, so good, and so full of flavor. The only change was I used dry beans which I had made the night before, so I used some homemade chicken broth in place of the liquid that came in the can. How great are these? So great, you will want to dance around the house and do the cha/cha. Enjoy!”

“Talk about easy?Wow, so simple.I didn’t hve cilatro, so I crushed a few whole coriander seeds and topped with a little white cheese blend. Served with baked chimichungas.YUM!”

“Easy recipe-I didn’t even use any oil – I just cooked them fairly long & slow on low heat. I did add some extra cilantro mixed into the beans as well as sprinkling on top.Served these beans in tostados.Thanks Bev for another winner.Made again 15 May 2010 Enjoyed them just as muchas the first time.The beans had a lot of liquid in the can so I didn’t add any water. (I like them quite thick and still chunky).Thanks again Bev for sharing a Saturday night dinner.”

“Fantastic! I made it with the cilantro lime rice (Recipe #157068). Freezes well for future homemade fast food burritos!”

“Hubby enjoyed these very much.I was feeling under the weather when i made these for the family, so I didn’t eat that night.They were gone by morning, so I will plan on making again.”

“These are pretty darn good, cheap to make (which is something I welcome in light of the ridiculously high food prices as of late),nutritious, and easy to make too. I actually think that I prefer these to Refried Bean recipes made with pinto beans.There are also so many variations to this recipe – try adding orange juice in place of 1/2 of the added water…or a little lime juice……..a few spoonfuls of peach salsa…..or some adobo seasoning…or green salsa and sour cream….the list goes on and on! I will be making these again for sure.”

“Really tasty and so easy! Made exactly as directed.Think I’ll try with a little shredded colby jack cheese on top next time.Thanks Bev!”

“I really liked these. They were just good for my husband, but he doesn’t like beans. I didn’t have any real garlic so I just added a little bit of garlic powder after the beans heated up a little bit. I didn’t have cilantro either. I don’t know if it wasbecause of the size of can of beans I had or what, but I didn’t add any extra liquid for the beans except what was in the can. Tasted pretty good to me…”

“Thanks for the great idea. I don’t like the juice the beans come in so I drained the beans, use light olive oil, and omitted the cilantro. I did add a little liquid, in the form of vegetable stock, about 1/3-1/2 cup. Turned out great, thick, like a Mexican restaurant. Thank you.”

“Fantastic!I made this as a side for fajitas, and then used the leftover as the base for a 5 layer dip for our girls’ card night. I ommitted the corn oil and simply roasted the garlic in the skins in a dry pan over medium heat, about 5 min on each side until dark spots appear, but it’s not burned.I let them cool, then peeled them, mashed them, tossed them in the pan agian with non-stick cookingspray and the beans. So delicious, easy, and healthy.thansk for posting!”

“Really good! I didn’t have cilantro and I’m sure it would be even better with it!Thanks for this easy, tasty recipe!”

“These are soooo good.I was making Spinach and Mushroom Quesadillas and wanted something to complete the meal when I stumbled into this recipe.The only change I made was to add 1/2 teaspoon Epazote.I can see these topped with some melted cheese or plain yogurt.Definately a winner!!!”

“Wow! This was so good and so easy!! I had planned to make refried black beans from scratch, ran out of time and came across this recipe, saved me tonight and forever, I will never need to make them from scratch again, DH could not tell the difference.In fact he had seen the bag of raw black beans and couldn’t figure out how I had made them so fast, so I shared the secret, he thought it was great! Thanks Bev!”

“I never knew how easily you could make refried beans… I used a can of Goya black beans and olive oil instead of corn oil and it was fantastic. I used them to make my vegetarian tostadas and they were so delicious I had people begging for more:) They did not believe that I had actually made my own refried beans. I will never buy canned again; These are definitely much better tasting!!!”

“Easy and so delicious!We ate these as a side to an enchilada casserole.I mixed the cilantro right in the beans, then garnished with even a bit more.The leftovers were fantastic on a tortilla in the morning with cheese, egg and a bit more cilantro!Leave it to Bev to give us another great recipe!”