Eat Without

Refried Beans

Source: The Bold and Beautiful Book of Bean Recipes Washington State WIC Program

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

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.

Makes
6 servings

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

Directions

  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. Add a little water if vegetables stick.
  4. Mash half of the beans, and add to onion and garlic. Continue to sauté for 10 minutes, stirring frequently. Allow some of the mashed beans to brown.
  5. Add cumin. Add remaining beans and continue cooking until they are warmed through.
  6. Water or liquid from beans may be added to keep the beans soft and mushy.

Notes

Learn more about: Garlic Onions

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.