Refried Black Beans with Pico de Gallo

Making refried beans from scratch using dried beans yields a creaminess you can’t get from a can. Finished with a fresh, zesty tomato salsa, this is the perfect side dish for any Mexican meal.

Refried Black Beans with Pico de Gallo

Making refried beans from scratch using dried beans yields a creaminess you can’t get from a can. Finished with a fresh, zesty tomato salsa, this is the perfect side dish for any Mexican meal.

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Prep Time 15 minutes mins

Cook Time 2 minutes mins

Total Time 17 minutes mins

Servings: 6 servings

Course: Side Dish

Ingredients Equipment Method

Ingredients

  

1x2x3x?

Main Ingredients

• Beans: 1 lb dried black beans 1 onion, 3 garlic cloves, 1 tsp olive oil
• Pico: 2 tomatoes diced, 1 red onion (finely chopped), cilantro, juice of 2 limes
• Serve: 1 avocado sour cream, cheese (optional)

Equipment

• Pot
• Skillet
• Blender

Method

 

Instructions

1. Simmer dried beans, onion, and garlic in water for 2 hours until soft. Drain but save 1 cup liquid.
2. Blend the beans with the reserved liquid until smooth.
3. Fry the bean puree in oil for 5-6 mins to thicken and develop flavor.
4. Mix chopped tomatoes, onion, cilantro, and lime for the salsa.
5. Serve hot beans topped with salsa and avocado slices.

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