Ancho Chili Black Bean Refried Beans

Ancho Chili Black Bean Refried Beans

It is going to be a hot week here in Ontario. I dig summertime and hot weather, but this week is going to test even my love of the heat. But really, it is not so much the heat as it is the humidity that bothers me.

Already this morning, it feels so sticky outside. Humidity can make it feel like one hot wall that just hits you as you walk outside. My two oldest kids both have field trips today and they are going to be outside all day long. I made sure that they had a hat on and were well coated with sunscreen.

Today’s recipe is something I make all the time. We love anything Mexican in our house and we cook it 2 or 3 times a month. These refried beans are made with black beans instead of pinto beans, which I usually use. They are so easy to make and are far cheaper and taste way better than a can of refried beans. 

Ancho Chili Black Bean Refried Beans

These refried beans are packed with flavour. The ancho chili  provides a smokey note with a hint of heat. I ground the ancho chili in a spice/coffee grinder before adding it to the beans. 

Serve these beans with grated cheddar and nacho chips. It is also great in a Mexican layer dip, with tacos, burritos or more.

Ancho Chili Black Bean Refried Beans

Yield: 6 people

Ancho Chili Black Bean Refried Beans

Ancho Chili Black Bean Refried Beans
Refried beans made with black beans and ancho chilies. Great with nacho chips and cheddar cheese. Can also be made with pinto beans or red kidney beans.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 2 cans black beans, drained
  • 4 bacon strips, chopped
  • 1 onion, diced
  • 4 cloves garlic
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 ancho chili
  • 1 1/2 cups water


  1. Grind the ancho chili in a spice/coffee grinder until it is fine like a powder. Set aside for later.
  2. Cook the chopped bacon until it is just starting to crisp up. Add the onion and garlic and cook on medium heat until the onion is tender, about 5 minutes.
  3. Add the remaining ingredients (including the ancho chili powder) and bring to a boil. Lower the heat to a simmer and cook for 10 minutes.
  4. Roughly mash the beans using a potato masher. Do not mash them all. Allow some of the beans to remain whole.
  5. Cook the refried beans for another 5-10 minutes scraping the bottom of the pan, ensuring it does not stick.
  6. Serve with cheese, nachos, on tacos, burritos or just on its own.

About Steve Cylka

Steve is the author of The Black Peppercorn. He is a recipe developer and food photographer. His recipes have been featured on websites like Bradley Smoker, Times Picayune, Buzzfeed, and Basil & Salt. He has also authored and co-authored a couple cookbooks.


  1. We love re-fried black beans in my house and these sound fantastic!

  2. Ooooh, this looks really awesome Steve!

  3. My son LOVES refried beans!! I bet the hit of ancho must have really made these beans shine!!! Great dish! 🙂 PS… I was finally able to click on 5 stars. Yay!

  4. New logo and adjusted site looks great Steve as does this recipe. Cheers!

  5. Hey I gave this recipe 5 Stars. What gives!?

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