№ 002 · Side · 10 hours · serves 12

Refried Black Beans

I keep seeing all over my Instagram that beans are really good for you, but my boyfriend is extremely particular about beans - he doesn't usually like the taste or the texture, so my work is cut out for me. I decided to go for dry beans over canned (keep the metal taste at bay and get a less mushy texture) and used my chicken stock to flavor the beans because I know he likes my "chicken jelly!"

— Toni · 7 August · 2026

Ingredients

8 oz dry black beans
2 tbsp beef fat
1 sweet onion, diced
4 cloves garlic, minced
4 cups chicken stock
Salt to taste

Method

01 Soak the beans per package instructions over night
02 Strain the beans
03 Heat the beef fat in a pan over medium heat until visibly smoking
04 Add the onion and cook until translucent, about 5 minutes
05 Add the garlic; cook until fragrant, about 30 seconds
06 Add the beans and chicken stock; simmer about 30 minutes
07 Remove from heat and strain, reserving the liquid
08 Use an immersion blender to mash the beans adding the reserved cooking liquid as desired for a looser texture
09 Season with salt to taste

Refried Black Beans

Method

Comments