Well…kind of.


If you can call cooked black beans pureed with caramelized onions ‘refried’. What do you think? Will it pass?

Typically, when you order your meal at a Mexican restaurant, you’re given two bean options – whole or refried.
Here in Austin, we like to make things difficult delicious. Most Austin Mexican restaurants give you four (FOUR!) bean options – whole, refried, whole black and refried black. You’ll also get more choices for tortillas, but that’s another post entirely.

Our favorite black refried beans come from TacoDeli. If you’ve never been to TacoDeli, you need to call in sick tomorrow and head there around 8 for breakfast. If you go to the right location, you can go next door for the best coffee (ever) when you’re done. And, then you can head back to TacoDeli at around noon for lunch. Not that I’ve ever done that, mind you.

Everything I’ve ever had at TacoDeli is amazing. But, their refried black beans are on another level entirely. They have some other-worldly flavor that sets them apart from all others. Turns out, all you have to do is ask to find out what that flavor is. Caramelized onions.


In a previous attempt, I thought onion powder might get me there. Good, but no cigar.

This time, I did it up right. I soaked my beans. I spent 10-15 minutes caramelizing my onions until they were nice and brown. I cooked my beans in chicken broth, cilantro, salt and a little cumin.
Then, I blended it all to a nice puree. Topped with a little cotija, served alongside sour cream green chile enchiladas…it’s black bean perfection.

Refried Black Beans

1 onion, halved and sliced
2 cloves garlic, chopped finely
1 pound dried black beans
1 T dried cilantro
2 T salt
1 quart chicken broth
1 T tomato sauce
1 t cumin
Preparation:
Soak beans in water overnight or use the quick soak method. Drain and rinse. Put beans in a pressure cooker. Add chicken broth, tomato sauce, cilantro, salt and cumin. Liquid should be about 1 inch above the beans. If it’s not, add water until it is. Cook over medium high heat until pressure is at high. Cook for an additional 6-8 minutes. Remove from heat and allow pressure to decrease before opening.
Meanwhile, heat 1 T oil in a heavy skillet. Cook onions and garlic over medium heat until caramelized, about 10 minutes.
Combine caramelized onions and cooked beans in a blender. Holding the blender lid with a rag or pot holder, pulse until pureed. Serve topped with cotija cheese (monterrey jack will also work).

Related – Pressure Cooker Pinto Beans
Last Year – Tempeh Enchilada Casserole