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Oaxacan Refried Black Beans
In Oaxaca, black beans are a part of almost every meal. Though they sometimes are served whole, we especially liked the balanced, complex flavor and smooth, velvety consistency of refried black beans. We got a lesson in the importance of the daily basic from Rodolfo Castellanos, Oaxaca native and winner of Top Chef Mexico, and his mother. Lard gives these beans a rich meatiness, but coconut oil is a good vegetarian substitute. For a quicker version, see our pressure cooker variation. The beans can be stored in an airtight container in the refrigerator for up to a week. We liked this topped with cotija and fresh cilantro.
6
Servings
Tip
Don't soak the beans before cooking. Unlike other types of dried beans, black beans soften readily without soaking. And don't forget to reserve the bean cooking liquid; you'll need 2 cups when pureeing the beans in the food processor. And if you'll be making black bean soup, you'll need 3 cups to thin the beans. The liquid also is useful for thinning the beans when reheating (they thicken as they stand).
2¾ hours
35 minutes active
Ingredients
-
4
tablespoons lard or refined coconut oil, divided
-
1
large white onion, chopped
Directions
-
01In a large pot over medium-high, heat 1 tablespoon of lard until barely smoking. Add the onion, tomatoes and guajillo chilies, then cook, stirring occasionally, until the onion is well browned, 5 to 7 minutes. Add the beans, whole garlic cloves, bay and aniseed, then stir in 10 cups water. Bring to a boil, then cover partially and reduce to low. Cook, stirring occasionally, until the beans are completely tender, 1½ hours to 2 hours.
Reviews
May 16, 2026
memorable
I made these years ago, before I was a digital subscriber. I came here to look for and save the recipe for next time. But where is the pressure cooker variation? I'm sure I can figure it out but it was mentioned in the intro to this recipe and I can't find it.
March 25, 2026
Just wow!
Ive never had beans that were so flavorful and such an experience making with your hands. An immersive and deeply satisfying experience and meal!
September 7, 2025
Muy bueno
This was a really great recipe. I used coconut oil which I had on hand and you can't tell. But I can imagine lard being even better! Amazing depth of flavor and I cant wait to try it tomorrow after the flavors have really come together in the fridge.
August 23, 2023
The Main Attraction
Wonderful flavor. These beans shine on there own with a little Cotija and Cilantro, you don not need to over complicate these with extra meat and veggies if making for taco night. Also, my kids love these as quick snack with rice.
April 9, 2023
Delicious
I was raised making and eating Mexican refried beans. These were nothing like them. I made these on a lark and they were very, very good. Lots of flavor. I topped our bowls with squirt of lime and some diced avocado. I still love my Mexican Refried beans but this recipe will definitely be made every once in a while. I can't wait to make the Oaxacan Bean Soup out of them.
Just finished and ate the beans, very flavorful. I did not presoak the beans, freshly ordered black beans from Gordo Rancho. I did find the skins on the beans with a bit more toughness than anticipated. The interiors were fully cooked. Do tomatoes added to the beans before they are fully cooked change the skin at all? I have read previously that may be the culprit.
If I do have access to dried avocado leaves (ordered online) would I add them after the beans are softened or add with the bay leaves? They are dried, so not sure they would rehydrate enough during the last steps of processing and refrying.
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When you say lard, do you mean beef lard, or do you mean vegetable lard?