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Refried Beans


Recipe Notes

  • Try adding cilantro on top for more flavor.
Cooking for a Crowd

Cooking for a Crowd

Use these recipe sheets to prepare for larger groups:


1 ¼ cups or 1 can (15 to 16 ounces) cooked beans (pinto or other type)
1 Tablespoon vegetable oil
2 Tablespoons chopped onion
1 clove minced garlic or 1/4 teaspoon garlic powder
¼ teaspoon cumin (or 1/2 teaspoon chili powder)


  1. Wash hands with soap and water.
  2. Drain beans and reserve liquid. Rinse canned beans to reduce sodium.
  3. Heat oil in a skillet on medium heat. Add onion and garlic. Sauté until onion is soft.
  4. Mash beans and cumin into onion mixture in skillet. Use a potato masher or back of a spoon.
  5. Add reserved liquid or water (1 Tablespoon or more) until the mixture reaches the thickness you want.
  6. Cook and stir until heated through, 3 to 5 minutes.
  7. Refrigerate leftovers within 2 hours.


  • Try adding cilantro on top for more flavor.
Photo of Refried Beans
Prep time: 5 minutes
Cook time: 10 minutes
Makes: 1 cup
Nutrition Facts: View Label


I never realized homemade refried beans could be so easy!  I like mine spicy, so I use cumin and chili powder or cayenne pepper.

Great recipe!  And all from the pantry.  We made ours the night before for quesidillas the next night.  We warmed them up in the microwave and then added a bit of water to smooth them out.  YUMMY!