« Back to recipes

Refried Beans

Lisa Kalabokis

Soups & Sides
All seasons

Refried Beans

Yield: 2.5 cups

3 TBS olive or canola oil 1⁄2 small onion, small dice 1 clove garlic, minced
1 tsp cumin
1 15 oz can pinto beans ​OR​ 2 cups pinto beans cooked and drained, liquid reserved* Salt and pepper to taste
1. Heat oil over medium heat, using a skillet or shallow pan
2. Sauté onion and garlic until fragrant and translucent, about 5 mins
3. Add cumin and continue to sauté for an additional 1 minute, until the cumin is just
4. Add beans and sauté for 5 minutes
5. Begin mashing the beans with the potato masher, adding a few tablespoons of liquid at a
time, until you reach desired consistency (beans can be as chunky or as smooth as you like!)
*Note: The bean liquid will add flavor to the end product without adding extra calories or ingredients. Zero waste!

Return to recipe listing »

Know your food, know your farmer
Business office

2613 W. Lawrence Avenue

Chicago, IL 60625

(773) 880-1266

Contact us »

Follow us on Instagram


Proud member of the Farmers Market Coalition