Refried Beans

This vegetarian version of refried beans is tastier and healthier than traditional ones, which are cooked in lard. Vegetarian refried beans
Yield About 2½ cups
Time 1½ hours (+ bean soaking and cooking)
  • Wok, Dutch oven, or deep skillet
  • Wooden spoon
  • Potato masher or fork
  • 2 c pinto, black, or red beans, soaked/cooked or canned
  • 3 T sesame or olive oil
  • 1 c onion, diced
  • 3 cloves garlic, minced
  • 1-2 t cumin
  • 1-2 t salt
  • 1-2 t black pepper, ground
Directions Heat the oil over medium heat, add the onion, and sauté until soft, about 10 minutes. Add garlic and continue sautéing for another minute or two.

Stir in the beans, spices, and ½ c of reserved soaking liquid. Mash the beans into the liquid. If they seem too dry, add more liquid. Taste and adjust the spices.

Notes Sesame oil adds a wonderful flavor to refried beans.

Reheat refried beans in a T or two of oil and a splash of water.

Refried black beans are divine topped with cheddar cheese, sour cream, and red onion.

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Refried beans