Go Back
–+ servings
Refried Black Beans with Pico de Gallo

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 minutes
Total Time 17 minutes
Servings: 6 servings
Course: Side Dish
Ingredients Equipment Method

Ingredients
  

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.

Tried this recipe?

Let us know how it was!