The black bean recipe that makes me love beans

I’ve never been the biggest fan of black beans, although my family members seem to enjoy them. A lot. But they’ve always been a little blah to me. I’ve tried my brothers trick of warming them in beer, I’ve tried throwing things in to season them up, I’ve tried eating them with tastier things, but the result is always the same. Blah. Until last night.

These beans may well be worth the price I paid for the cookbook. Thank you, Bon Appetit, for helping me discover something that I’ll soon memorize as part of my pantry “canon.”

Refried Black Beans
Best of use canned beans ever. I reduced the amount of jalapeno as the kids are a bit sensitive to heat, but you can kick it up or reduce it based on your own tastes. I had ground ancho in my spice shelf and you could probably substitute regular chili powder, but the smokiness of ancho makes it worth the $5 jar. The cookbook recipe is an improved version of this Bon Appetit version – and the ancho is the difference. 

2 T canola oil
1 T finely chopped jalapeno chili (I used 1/2 jalapeno, no seeds or pith)
1 garlic clove, chopped
2 cans of black bean, drained, liquid reserved (I needed about 1/4 cup)
1/2 t ground ancho pepper
1/2 t ground cumin
salt and pepper to taste
1 radish for garnish, if you’re feeling fancy OR you want to use up leftover produce in the fridge

In a large nonstick skillet, heat the oil over medium-high heat. Add the jalapeno and garlic; stir for 20 seconds. Pour in the beans, stir well, and season with the ancho pepper, cumin, and salt. Cook, stirring frequently, until the beans are warmed and the liquid begins to thicken, about 5 minutes. If it gets too thick, add some of the reserved bean liquid. Remove from heat and season with additional salt and pepper, if desired. Garnish or just eat it – it’s great!


Refried Black Beans. I have a feeling I may start buying beans by the case. 


3 years ago, this kid discovered beans. Matching goatees, black bean style.