Español

Print Recipe

Ingredients

1 ¼ cups or 1 can (15 to 16 ounces) cooked beans (pinto or other type)
1 Tablespoon vegetable oil
2 Tablespoons chopped onion
1 clove minced garlic or 1/4 teaspoon garlic powder
¼ teaspoon cumin (or 1/2 teaspoon chili powder)

Directions

  1. Wash hands with soap and water.
  2. Drain beans and reserve liquid. Rinse canned beans to reduce sodium.
  3. Heat oil in a skillet on medium heat. Add onion and garlic. Sauté until onion is soft.
  4. Mash beans and cumin into onion mixture in skillet. Use a potato masher or back of a spoon.
  5. Add reserved liquid or water (1 Tablespoon or more) until the mixture reaches the thickness you want.
  6. Cook and stir until heated through, 3 to 5 minutes.
  7. Refrigerate leftovers within 2 hours.

Notes

  • Try adding cilantro on top for more flavor.

Paid for in part by Oregon SNAP. OSU Extension Service prohibits discrimination in all its programs, services, activities and materials. This institution is an Equal Opportunity Provider and Employer.       

print smallerlarger
Makes:
1 cup
Prep time:
5 minutes
Cooking time:
10 minutes
Refried Beans
Hide nutrition box
Hide recipe notes
Photo of Nutrition Facts of Refried Beans