Restaurant-style refried black beans made by slow-cooking dried black turtle beans with aromatics, then folding in deeply caramelized onions and smoky chipotle peppers for a thick, textured side dish with bold flavor.
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Place dried black turtle beans in a large pot.
Fill the pot with water to cover the beans completely.
Add cilantro, garlic cloves, half an onion, 3 dried chipotles, and salt to the pot.
Bring to a boil, then reduce to a simmer. Cover and cook for about 2 hours, or until the beans are soft enough to be easily squeezed between your fingers. Check periodically and top up with more water if needed to keep the beans submerged.
While the beans cook, prepare the onion base. Heat neutral oil in a separate large pot over medium-low heat.
Add the diced onions and chopped chipotles to the oil.
Cook slowly, stirring occasionally, until the onions are soft, translucent, and lightly caramelized. This allows the natural sugars to release without burning.
Once the beans are fully cooked, pour the caramelized onion mixture into the pot with the beans and their cooking liquid.
Stir to combine and let it simmer for another 5-10 minutes for the flavors to meld.
Using an immersion blender, blend about 10-20% of the beans, focusing on the top layer where the onions and chiles have floated. This will thicken the mixture while leaving plenty of texture. The final consistency should be beans in a thick sauce, not a smooth purée.
Reheat the beans gently, allowing them to thicken slightly more.
To serve, top with melted cheese, a drizzle of chipotle crema, diced white onion, and sliced jalapeños and red chiles. Serve with tortilla chips.
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium heat, stirring occasionally and adding water or broth as needed to loosen the consistency.
immersion blender · large pot (at least 6-quart capacity)
About 2 hours at a simmer, until soft enough to squeeze between your fingers. Check periodically and add water as needed to keep them submerged.
Yes. Use 4-5 cans of drained black beans and skip the 2-hour cooking step. Start at step 5 with the caramelized onion base, then combine and simmer for 5-10 minutes.
Blending 10-20% of the top layer (where onions and chiles float) thickens the mixture and creates a sauce without losing the beans' texture. Over-blending results in a smooth purée instead of beans in a thick sauce.
Refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop with a splash of water or broth to restore creaminess.
Use a neutral oil like rapeseed or vegetable oil that won't brown or burn during slow cooking over medium-low heat.
