Pasta & Grains

Refried Beans


Whenever we have family over for tacos, they’re always raving about how delicious these refried beans are.  Serve them as a side dish for tacos or enchiladas, or whip up some nachos supreme. You can easily adjust the seasoning to your taste by adding more cayenne, and even an addition of minced jalapeno would be a great way to kick up the heat.

This recipe is super freezer friendly too – why not whip up a huge batch while you’re at it & freeze half for later?  Then when taco night rolls around you simply defrost your deliciously awesome refried beans – you’ll never buy the canned ones again!  An easy freezer method I use is to freeze these beans in ice cube trays, then pop the cubes into a large gallon freezer bag.  That way you can easily take out individual ‘bean cube’ portion sizes as needed and simply microwave.  I learned this method from making homemade baby food & it was so convenient, I started doing this with many other recipes such as this one.  Enjoy!


Refried Beans


  • 1 tblsp olive oil
  • 1 medium finely chopped onion
  • 4 minced garlic cloves
  • 1 tblsp salt
  • ½ tsp cumin
  • 1 tsp chili powder
  • ¼ tsp cayenne (optional)
  • 1 lb cooked pinto beans (about 2 cans)
  • 1-2 cups reserved bean cooking liquid, or water


  1. Heat olive oil over medium heat in a large pot. Add onion & cook for about 7 minutes until translucent.
  2. Add the garlic and cook for a few minutes, then add seasonings. Cook for a few minutes to ‘warm’ the spices.
  3. Add cooked beans and 1 cup reserved cooking liquid or water. Bring to a boil, then reduce heat to medium. If the consistency is too thick add more of the reserved cooking liquid or water.
  4. Cook for about 20 minutes, stirring occasionally. Mash beans to desired consistency with a potato masher. Taste and add more salt if needed.

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