Vegan Refried Black Beans (frijoles negros)

March 2, 2015

Here’s a quick method to making refried black beans for those of you who don’t have the time to soak beans over night and stew them all day.  Of course, that IS the best way, but who has time for that mess?  This method will give you the same satisfaction, and you can have them ready to eat in less than 1 hour!


  • 2-3
    Cans black beans (frijoles negros) (Drained and rinsed)
  • 2
    Green bell peppers (seeded and rough chopped)
  • 1
    Medium onion, quartered
  • 2
    Garlic cloves
  • 1 Teaspoon
    Dried oregano
  • 1 Teaspoon
  • 1/2 Teaspoon
    Chili powder
  • salt to taste
  • 1/4 Cup
    Dry white wine
  • 1 Tablespoon
    Red wine vinegar
  • 1 Tablespoon
  • 1/4 Cup
    Olive oil
  • 2 Cups


  1. Prepare a sauce, called sofrito, by combining green bell pepper, the onion, garlic, oregano, cumin, chili powder, and a little of the cooking water in a blender. Blend on low until the mixture is smooth.

  2. Add the sofrito to the beans in a pot with the rest of the water. Bring to a boil, then immediately reduce the heat to a simmer.

  3. Add salt and the wine, vinegar, and sugar. Continue to cook on medium heat, uncovered, until the bean mixture becomes thick, all while stirring and slightly mashing with a wooden spoon.

  4. Add olive oil immediately before serving.


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