• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar

Nourishing Simplicity

Made From Scratch Living With A Measure of Grace

  • About
  • Recipes
    • Breakfast
    • Sides and Salads
    • Soups and Stews
    • Main Dishes
    • Condiments and Sauces
    • Ferments
    • Beverages and Smoothies
    • Breads
    • Sourdough
    • Snacks
    • Desserts
  • Home and Lifestyle
    • Simple Living
    • Intentional Living
    • Seasonal Living
    • Homemaking
    • Kitchen Tips
  • DIY Natural Living
    • Natural Remedies
    • Skin and Beauty
    • Cleaning
    • Essential Oils
      • Fun and Simple Summer DIYs
  • My Books
    • Steeped: Simple Nourishing Teas and Treats
    • The Frugal Secrets of Real Foodies
  • Contact
  • Privacy Policy
  • Sponsors & Affiliates

Nourishing Mexican Fiesta-Refried Black Beans

June 3, 2010 by Katie Mae Stanley 10 Comments

As an Amazon Associate, I earn from qualifying purchases, as well as through other affiliate links.
As an Amazon Associate, I earn from qualifying purchases, as well as through other affiliate links.
Black beans are a delicious and frugal way to add more protein to your family’s diet. They require very little effort to make just a little planing ahead. As a child I rarely would eat black beans, I was a pinto bean girl and nothing was going to change that. Then a few summers ago I spent three weeks living with a family in La Antigua, Guatemala going to Spanish language school. Refried black beans were a frequent part of our meals. Never once was their a pinto beans in sight. To my surprise I loved them! Since then I have been cooking with more black than pinto beans. When talking to some of my girls I discovered that the pinto beans and flour tortillas we all consider as staples of Mexican food are more of a northern Mexico thing. In southern Mexico corn tortillas and black beans are staples in the locals’ diets.
Black beans are high in protein, fiber, vitamin B, antioxidants, folate (a natural source of vitamin B9), and many more vitamins and minerals. When eaten with brown rice they form a complete protein. Unfortunately they are surrounded in phytic acid, as are all grains and legumes. Phytic acid is an enzyme inhibitor. When untreated the acid can combine with zinc, cooper, calcium and magnesium in the intestinal tract and block their absorption. Over time this can lead to multiple health problems and allergies. The solution? Soaking your beans in an acid medium for 12 to 24 hours. Soaking grains and legumes is a practice that was done by our ancestors for centuries. What is an acid medium you might ask? An acid medium breaks down and neutralizes the phytic acid, allowing your body to absorb all those amazing nutrients!  You can use kefir, cultured yogurt, whey, lemon juice or apple cider vinegar. When baking I prefer to use kefir but for soaking beans I use whey, lemon juice or apple cider vinegar.  It may seem to more time consuming but really it just takes some thinking ahead.
Refried Black Beans
Two cups dried black beans
Enough water to cover the beans
2 TBS acid medium (whey, apple cider vinegar or lemon juice)
I combine all three ingredients and let them soak in my crock pot for 12 to 24 hours. Once the soaking is finished pour the water off and rinse the beans. Put the beans back in the crock pot and add:
6 cups of water
1 onions diced
6 cloves of garlic
1 jalapenos, stem removed
Cook on high for 4 to 8 hours until the beans are soft.  Check occasionally as the water may evaporate causing the beans to burn. If necessary add more water. Add salt to taste. Be sure not to add salt until the beans are completely cooked other wise the cooking process will be stopped and you will be stuck with hard beans. This will make approximately eight cups of cooked beans.
Now you get to refry the beans. You are actually one going to be frying them once. In a skillet (I use cast iron) heat 2 TBS of butter on medium heat.  If you want to have a little extra spice to your dish quarter a fresh jalapeno and  fry in the butter until the skin starts to get a little white. Add your black beans and about 1/3 of the bean water. Bring the beans to a boil and cook for ten minutes. Turn the burner off and smash your beans with a fork or a potato masher. If the beans are too dry you can always add more bean water.
Well here’s your first part of the Nourishing Mexican Fiesta stay tuned for guacamole, chicken fajitas, cortido, whole wheat tortillas and salsa.
This post is part of Hearth and Soul, Breakfast Club @ Girlichef,Helen’s Breakfast Club Page,  

You have Successfully Subscribed!

No spam-ever, that's not even real food.

Filed Under: Uncategorized

About Katie Mae Stanley

Katie Mae Stanley is the creator of Nourishing Simplicity. She believes that a made from scratch life is possible with a measure of grace. She teaches you to craft simple, nourishing recipes and natural DIY products at home.

Previous Post: « Bianey’s Afternoon
Next Post: Nourishing Mexican Fiesta-Guacamole »

Reader Interactions

Comments

  1. Heather @girlichef.com

    August 3, 2012 at 7:22 pm

    YUMMMM! I could eat these for EVERY meal…but I’d definitely love to start my day with them. Thanks for bringing them to Breakfast this month 😉

    Reply
  2. Alea Milham

    August 1, 2011 at 9:05 pm

    Refried black beans are my favorite – but your recipe looks delicious. Thanks for sharing your recipe with the Hearth and Soul Hop.

    Reply
  3. Katie

    July 27, 2011 at 12:58 am

    Candace, I hope that you like them. I switch of betwen making refired beans with black and pinto.

    Reply
  4. Candace

    July 26, 2011 at 5:24 pm

    One of my favorite Mexican food restaurants that has been out of business for awhile used to make the most incredible refried black beans. Thank you for reminding me how wonderful they were. I’m going to give yours a try. Thank you!

    Reply
  5. Katie

    June 11, 2010 at 3:32 am

    sorry I linked the page wrong. I’m going to change it right now. thanks for letting me know!

    Reply
  6. Katie

    June 11, 2010 at 3:29 am

    I have a recipe further up for soaked whole wheat tortillas.

    Reply
  7. Carmen

    June 10, 2010 at 11:37 pm

    I love beans, any kind of beans, do you have a recipe sprouted tortillas?

    blessings
    carmen

    Reply

Trackbacks

  1. Recipe Collection: Simple Chicken Tacos {Guest Post} - Modern Alternative Mama says:
    February 12, 2016 at 5:00 pm

    […] Rice Crock Pot Pinto Beans Refried Beans Tortilla Soup Green Tortilla […]

    Reply
  2. Nourishing Baked Beans - for the family says:
    May 9, 2014 at 9:31 pm

    […] care for them, I think I’ve done pretty good. We do live in Mexico, after all, where beans are savory and soda is sweet — and did I mention that it took me 25 years to like my beans […]

    Reply
  3. 6 Tips for Adding Flavor to Any Dish for Less says:
    January 23, 2014 at 2:55 pm

    […] the fat off the top after it is cooled. I buy pork fat to render my own lard. The best tamales and refried beans are made with fresh lard. There is a depth of flavor that just can’t be beat. If I’m […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

What Are You Looking For?

You have Successfully Subscribed!

No spam-ever, that's not even real food.

My Cookbook

336x280 Affiliate Planner BOGO Ad

AMAZON DISCLOSURE: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Previous Posts

Copyright © 2023 · Foodie Pro & The Genesis Framework