Freshly-Made Refried Beans

by Mary Papoulias-Platis

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If there is one recipe I make over and over for my family- and it’s easy and so satisfying it’s this one! Freshly-Made Refried Beans are not difficult to make, just plan ahead to soak the beans the night before.  Simple and so nutritious it can be made  into three delicious meals in one preparation.  Beans can be transformed into burritos, tostadas and a quick  healthy dip with your favorite vegetables. I often make meatless tacos with them for lunch, what could be easier.

Whether your watching T.V. or reading a book in the evening, place the beans in a large bowl and soak them overnight. A quick tip: Beans can also be boiled for 5 minutes, removed from the heat and set aside to soak, and cooked later on in the day.


Freshly- Made Refried Beans
Make ahead this bean recipe for several meals throughout the week. Great for burritos, tostadas, and for a healthy dip alongside your favorite fresh vegetables.
Recipe type: Dinner
  • 2 cups dry pinto beans, soaked
  • 2-3 tablespoons olive oil
  • 2 cups minced onion
  • 5-6 medium garlic cloves, minced
  • 2 tsp. cumin
  • 1 ½ tsp. salt
  • ¼ pepper
  • 1 small green pepper, minced or 1 can green chilis
  1. Cover the beans in water and soak overnight in a large bowl.
  2. The next day drain the beans.
  3. Add the beans and fresh water to cover in a large pot.
  4. Bring to a boil and simmer for 20-30 until very soft.
  5. Heat olive oil in a skillet and add onion, garlic, cumin and salt until onions are soft.
  6. Add the bell pepper or chilis and sauté another 5 minutes. Add pepper to taste.
  7. Turn heat to low add beans and mix well.
  8. Mash with a fork or masher and cook for a few minutes.
  9. Taste for additional cumin, salt, or pepper.
  10. Serve right away, or store in the refrigerator.
If you soak or quick pre-cook the beans, always begin with a fresh pot of water. You may want to reserve a little of the cooked water to add back to the pot while mashing them for extra smoothness.

Beans freeze well.




© 2012 – 2021, Mary Papoulias-Platis. All rights reserved.

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