Refried Guatemalan Black Beans with Toasted Garlic

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

Creamy refried black beans cooked with toasted garlic and onions, a staple side dish in Guatemalan cuisine perfect for pairing with rice or tortillas. This Latin American-inspired vegetarian recipe, ready in about 80 minutes, pairs dried black beans, water, white onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup dried black beans
• 4 cups water
• 1 small, chopped white onion
• 3, sliced garlic cloves
• 2 tbsp vegetable oil
• 1 tsp salt
• 1/2 tsp cumin powder

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Instructions

1. Step 1: Rinse 1 cup dried black beans and soak in water for 8 hours or overnight. Drain and transfer to a pot with 4 cups fresh water. Bring to a boil over high heat, then reduce to medium-low and simmer for 1 hour until beans are tender.
2. Step 2: While beans cook, heat 2 tbsp vegetable oil in a skillet over medium heat. Add 3 sliced garlic cloves and 1 small chopped white onion, sautéing for 3-4 minutes until the garlic is golden and onions are translucent.
3. Step 3: Once beans are cooked, drain them reserving about 1 cup cooking liquid. Mash beans with a potato masher or fork, gradually stirring in the sautéed garlic and onions, 1 tsp salt, 1/2 tsp cumin powder, and enough reserved bean liquid to create a creamy consistency.
4. Step 4: Return the mashed beans to the skillet and cook over low heat, stirring frequently for 5 minutes until thickened and heated through, stirring until you smell the toasted garlic aroma.