Chocolate Refried Beans: Only in Mexico, Or Maybe Not
Chocolate refried beans is a really quick recipe when you’re in a hurry for something to eat. Cocoa enhances refried beans and makes them particularly rich with lots of umami notes.
My recipe is a heavily adapted version of Chantal Coady’s ‘Mexican refried beans with chocolate sauce‘ from her book Real Chocolate. I didn’t have some of the ingredients required nor the forethought to do the requisite planning. But needless to say, it’s delicious and I’ve made my version many times since.
Cocoa Refried Beans
I’m a huge fan of refried beans. Not only are they tasty and comforting, but principally they make a nice quick meal when we get home from work. It’s also a good excuse to indulge in tortilla chips. Until I spotted this chocolate refried beans recipe however, I’d never made them with cocoa before – until now!
If you’re feeling a bit more adventurous or have more time, these cocoa refried beans can play a starring role in an amazing vegetarian or vegan Mexican-style feast. This first time, we served them with tortilla chips, sheep’s yoghurt and chopped parsley with purple sprouting broccoli on the side. But they’re particularly good when rolled into warm tortillas with a spicy salsa, guacamole, feta-style cheese, coriander leaves and a green salad.
Chocolate refried beans also go splendidly both with Mexican rice and Mexican potatoes. I make mine with brown rice, of course, but it’s really delicious. Another alternative to tortilla chips are arepas. One day I’m going to have a go at making arepa.
I keep telling myself that next time I make chocolate refried beans, I’ll attempt to follow the original recipe more closely. But somehow this has never actually happened. I’m happy with my version. Although I’ll often wing it and add different herbs and spices or use whatever beans I happen to have to hand. I only had a tin of haricot beans this time, so that’s what I used.
As I had plenty of homemade chilli sauce, I used some of that too, but any hot chilli sauce will work.
For another take on refried beans, have a look at this corn spinach polenta recipe. I serve that with refried beans where I use chocolate rather than cocoa. The spices are a little different too.
Savoury Chocolate Recipes
Adding chocolate to savoury recipes is a splendid idea. Mexicans are not averse to it and I whole heartedly approve. The cocoa really enhances these refried beans and makes them particularly rich with lots of umami notes. Serve them with yoghurt or sour cream and it will cut beautifully through that richness. Go on, try it.
Other Bean Recipes You Might Like
- Aduki bean dip (vegan)
- Black bean & bulgur wheat salad with feta
- Bunny chow – bean curry in a bread bowl (vegan)
- Corn spinach polenta with refried beans & Mexican salsa (vegan)
- Egyptian falafel (vegan)
- Mexican bean soup
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this chocolate version of refried beans, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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Choclette x
Chocolate Refried Beans. PIN IT.
Chocolate Refried Beans
Ingredients
- 1 small onion finely chopped
- 3 clove garlic finely chopped
- 1 tbsp olive oil
- 10 g unsalted butter
- 400 g tinned black beans or red kidney beans (I used haricot beans the first time as that was all I had)
- 1 tbsp tomato paste
- 1 tsp ground ginger
- ½ tsp chilli sauce (I used my own homemade chilli sauce)
- 1 tsp cocoa powder
Instructions
- Fry the onion and garlic gently in the oil and butter for about 10 minutes or until translucent.
- Drain and rinse the beans and add to the pan.
- Stir in the remaining ingredients and simmer for about 5 minutes.
- Mash roughly and serve.
What a great idea! I’m definitely going to add a little cocoa next time I make refried beans!
Cocoa and chocolate seem to work particularly well with beans I find.
Wow! What a bean recipe is all I can say! So delicious!
These cocoa refried beans are a combination I would have never thought to try but adding a little cocoa powder really does give this dish amazing flavors! I am looking forward to trying it in more dishes.
This chocolate refried bean recipe sounds so interesting! I would have never thought to put chocolate in my refried beans but I was surprised at how well it brought out the flavor!
I have never thought of adding cocoa to any savory recipe but you persuaded me to give this recipe a try asap! These chocolate refried beans look so rich and tasty. Thank you for another unique Mexican-inspired recipe.
I love how the cocoa enhances these refried beans, it really takes the flavor up a notch with the umami notes!
Very good! The chocolate gives the beans a more Mexican, versus Tex-Mex, flavor which we love!
Glad you approve Holly, though I’m not really sure I know the difference between Mexican and Tex-Mex.
I do enjoy refried beans and this sounds like a fun way to change up the flavours.
Yes, it’s a bit different to basic refried beans, but really good. Refried beans is one of my favourite go to quick meals.
Mm, I love anything with beans in it and love the refried beans from my local mexican – these sound lovely. Reckon, I’ll have to jot down your recipe and give them a try 🙂 x
This is brilliant as – truth be told – I am more a savoury than sweet gal.
I love the idea of using chocolate in a savoury chilli dish – classic Aztec combo!
And with tinned bean! I stockpile tins of beans – talk about versatile.
Brilliant idea – thank you.