From the Pantry Butler kitchen

Refried Beans

6 servings

Refried Beans

This traditional side dish is versatile, flavorful, and delicious. There are different ways to prepare refried beans. This recipe uses dry beans, oil, garlic, onions, and cumin. USDA MyPlate Kitchen — The Bold and Beautiful Book of Bean Recipes — Washington State WIC Program (public domain), via myplate.food

Ingredients

  • 1 1/2 cups dry pinto beans — sorted and rinsed
  • 1 tablespoon cooking oil of choice
  • 2 garlic cloves, minced
  • 1/4 cup onions, chopped
  • 1 teaspoon ground cumin

Method

  1. Wash hands with soap and water.
  2. Cook beans and reserve some of the cooking liquid before draining.
  3. Sauté onions and garlic in oil until onions become clear.
  4. Add a little water if vegetables stick.
  5. Mash half of the beans, and add to onion and garlic.
  6. Continue to sauté for 10 minutes, stirring frequently.
  7. Allow some of the mashed beans to brown.
  8. Add cumin.
  9. Add remaining beans and continue cooking until they are warmed through.
  10. Water or liquid from beans may be added to keep the beans soft and mushy.

Save this to your own cookbook

The Pantry Butler keeps every recipe you find in one place — tap Share on anything from Instagram or a food blog and it files the ingredients and steps for you. Free for your first 20 recipes.

Save this recipe →

← The Kitchen Table