Recipe from

in mamas kitchen dot com©
home mothers recipes food is art seasons membership
submit your recipes, click here     
breakfast bread soup main veggies dessert

Refritos Negros - Refried Black Beans

North of the border, we think of refritos as pinto beans, but black beans are very popular in Mexico, primarily in the Yucatan.

  • 1 small onion, chopped
  • 2 jalapeño chiles
  • 2 cloves garlic, minced
  • 2 tablespoons vegetable oil
  • 3 cups cooked black beans, with liquid if canned, with 1 cup cooking water if fresh
  • 2 chipotle chiles in adobo, chopped
  • Salt to taste


Heat a heavy-bottomed medium skillet until warm.  Swirl in oil.  Add onion, jalapeño chiles, and garlic and cook over over medium heat until onion is just becoming translucent. Stir in beans and mash with potato masher.  Add chipotle and stir well to combine.  Season to taste with salt.

Cook, uncovered, stirring occasionally, until thick, about 15 minutes.

this recipe from

Contributor: Silverio Fuentes

back to Mexican recipes     back to introduction to mexican food

bean recipes


top of page



©         membership agreement