Smokey Refried Black Beans

We've taken inspiration for this recipe from the recipe book Tacos by Lily Ramirez-Foran from the Blasta Books collection. Our smoked sea salt gives a real smokey depth to the beans, while the spring onion and oregano brings lovely freshness. These beans are great for tacos, burritos, or for a Mexican twist on beans on toast. 


  • 1 can of black beans 
  • 1 Spring onion
  • 3-4 leaves of fresh oregano or 1 tsp of dried oregano
  • 1 clove of garlic, crushed
  • Juice of 1/2 lime
  • 3 Tbsp water
  • Pinch of chilli flakes 
  • Generous pinch of smoked Achill Island Sea Salt
  • 1 tbsp of olive oil


  1. Drain the can of beans, but do not rinse, and add to a blender or food processor.
  2. Add in the spring onion, oregano, garlic, lime juice, chilli, and the smoked sea salt. 
  3. Blend the sauce until you have an almost smooth consistency, I like it to have a bit of texture, but traditionally its a very smooth paste. 
  4. Add the water and blend again, if it seems a bit dry, add in another tbsp of water. 
  5.  Heat the oil in a pan on medium heat and pour in the bean sauce and 'refry' them. 
  6. Cook for 8-10 mins, constantly stirring, as they can easily stick to the pan. You may need to add more water if they are looking a bit dry. 
  7. They will begin to thicken as they cook. Check the seasoning and add more salt if needed. 
  8. Remove from pan and serve. 



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