Black Refried Beans with Chorizo

On Sunday, we met with two other families for a leisurely afternoon of catching up, playing with the kids, and enjoying a couple of margaritas.  These are the friends that we hosted for the FFwD short ribs with everything else made from scratch back in February – and we’re happy that we’ve learned to let our hair down and have more laid back gatherings since then.  Back when we scheduled last weekend’s gathering, we agreed from the get-go that we would make Mexican fare.  My contribution to the party was a big bowl of black refried beans.  I grew up eating pink/red refried beans, and when I first had black refritos it was love at first bite. 

The secret to these refried beans is to let them simmer for at least half an hour with chorizo, onions, garlic, cumin, and a bay leaf before mashing them in a food processor.  This recipe can be easily doubled or tripled.

GF360 Black Refried Beans with Chorizo
(serves 3-4)

The Base

  • 1/2 tablespoon olive oil
  • 1 spanish chorizo link, peeled and cubed (approximately 2 ounces)
  • 1 small onion, chopped
  • 1 garlic clove, chopped

Heat the olive oil in a medium saucepan over medium flame.  Sautee the chorizo until it starts rendering some of the fat.  Add the onions and garlic and cook for four to six minutes, until fragrant and translucent.  The water content in the onions will help deglace any browned chorizo bits from the bottom of the pan.

The Beans

  • 1 14 ounce can of black beans
  • 1 bay leaf
  • 1/8 teaspoon ground cumin

Add the beans without draining first, and combine with the base ingredients.  Season with salt and black pepper to taste – the chorizo and bean liquid tend to be on the salty side.  Add the cumin and the bay leaf and stir everything together..  Bring up to a boil and then reduce to a simmer for at least half an hour.  The liquid from the beans will reduce, resulting in creamier beans.

To obtain the ‘refried’ texture, transfer the beans to a food processor and grind, working in batches as needed.  If you want a creamier texture, puree them for a longer time and stream in a small amount of olive oil.  My food processor is small-ish, so I always make an extra smooth batch and mix it with a chunkier one.

Where are the chips?

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Adriana is a financial analyst by day, avid home cook in the evenings, and food blogger and runner in the strange hours between those two. When not in the kitchen concocting meals and stories to pass around, she is out looking for the next great bite (or the ingredients to make it at home), checking what's new at the market, or planning a trip around great food and wine.

12 Responses to “Black Refried Beans with Chorizo”

  1. yummychunklet
    May 17, 2011 at 1:57 pm #

    This looks like a delicious dip. A nice alternative from the creamy dips!

  2. Liz
    May 17, 2011 at 2:37 pm #

    Your beans sound incredibly delicious! Nice blend of flavors and spices…and I love that you keep some of the texture….mmmmmm.I’m going to add a link to my steak post after a couple inquiries about the potatoes…they are a family favorite that I blogged about last summer: for asking about them and visiting my blog! Happy Tuesday~

  3. Belinda @zomppa
    May 17, 2011 at 7:33 pm #

    Love this great way to flavor the beans!

  4. Kelly
    May 18, 2011 at 12:56 am #

    This looks delicious and your pictures are gorgeous!! 🙂

  5. kitchenarian
    May 18, 2011 at 4:13 am #

    I love chorizo and this recipe sounds really good. Thanks for sharing the recipe.

  6. Adora's Box
    May 18, 2011 at 1:44 pm #

    What a punch that chorizo must have delivered. Love beans. Great combo!

    May 18, 2011 at 9:28 pm #

    That is one delicious combination! The first photo up there makes me want to grab the chip and dig in!

  8. Yuri
    May 19, 2011 at 1:58 pm #

    Frijoles refritos! I love black beans. Will try this without the chorizo, maybe with mushrooms? 🙂

  9. Elaine
    May 20, 2011 at 12:20 am #

    I make a lot of beans, but I have not added chorizo – it must give the beans such a wonderful flavor!


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