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Refried Beans

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


  1. Drain beans and reserve liquid. (Rinse canned beans to reduce sodium.)
  2. Heat oil in a skillet. Add onion and garlic. Sauté until onion is soft.
  3. Mash beans and cumin into onion mixture in skillet. Use a potato masher or back of a spoon.
  4. Add reserved liquid or water (1 Tablespoon or more) until desired consistency is reached.
  5. Cook and stir bean mixture on medium heat until heated through, 3 to 5 minutes.
  6. Refrigerate leftovers within 2 hours.
Photo of Refried Beans
Prep time: 5 minutes
Cooking time: 10 minutes
Makes: 1 cup
Nutrition Facts: View Label
Last updated: 06/24/20

2 Comments for "Refried Beans"

Great recipe!  And all from the pantry.  We made ours the night before for quesidillas the next night.  We warmed them up in the microwave and then added a bit of water to smooth them out.  YUMMY!

I never realized homemade refried beans could be so easy!  I like mine spicy, so I use cumin and chili powder or cayenne pepper.