« 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
Locations & hours
May through October (Outdoors)
Lincoln Park
N. Clark St & N. Lincoln Ave
Saturdays, 7am–1pm
June through October (Outdoors)
West Loop, Mary Bartelme Park
115 S. Sangamon St
Saturdays, 8am–1pm
November through April (Indoors)
Peggy Notebaert Museum
2430 N. Cannon Dr.
Saturdays, 8am–1pm

Full schedule »

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