I had never been a fan of any refried beans until I tried these.  My mom makes these a few times in the winter, and when visiting over the holidays I was reminded of how much I enjoyed these.  The flavor is just right- with a little bit of heat.

Zesty Refried Black Beans


-2 cans black beans (14 oz)

-1 can low sodium chicken broth

-3 garlic cloves, minced

-1 jalapeno with seeds removed, minced

-1/4 cup chopped onion

-Tabasco sauce, 10 shakes

-1 tsp. red chili flakes

*If you want a vegetarian-friendly recipe, substitute a can of vegetable broth instead of chicken broth.  It’s just as yummy!

Heat olive oil in a medium skillet.  Add chopped onion, garlic, and jalapeno.

Cook on medium heat for 2-4 minutes until vegetables begin to cook.

Pour in beans (do not drain) and chicken broth.  Turn heat up to medium-heat until boiling, then reduce heat to a simmer.  Smash beans up with a fork or the spatula.

Stir occasionally.  Wait until beans thicken to serve, about 30 minutes.

This is what the beans will look like when they are almost done.  If they are runny, continue to cook until thicker.

Serve with rice and any other south western inspired favorites.  I served mine with rice, green peppers, and cheese quesadillas.  Oh, and a beer, too!

Delish!  Give ’em a try!