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Refried Black Beans

Use to make Chicken Tomatillo Tostadas.

  • Servings: 6
  • Yield: Makes enough for 6 servings
Refried Black Beans

Source: The Martha Stewart Show, January 2011


  • 2 tablespoons olive oil
  • 2 small onions, very finely chopped
  • 1 dried bay leaf
  • Coarse salt and freshly ground pepper
  • 2 cloves garlic, chopped
  • 1 teaspoon chili powder
  • 3 cans black beans, drained and rinsed


  1. In a medium saucepan, heat olive oil over medium-high heat. Add onions and bay leaf; season with salt and pepper. Cook, stirring, until onion is translucent, about 6 minutes. Add garlic and chili powder; cook, stirring, until garlic is softened and mixture is fragrant, about 3 minutes.

  2. Remove bay leaf and discard. Add 2/3 of the black beans and stir to coat. Add 2/3 cup water and mash mixture using a potato masher. Add remaining black beans and stir to combine; add water, if necessary to thin. Season with salt and pepper and keep warm until ready to use.

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