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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.
Course dinner
Cuisine California
Keyword beans, refried beans, vegetarian
Author Moosewood Cookbook

Ingredients

  • 2 cups dry pinto beans, soaked or 2-3 cans of beans, drained
  • 2-3 tablespoons olive oil
  • 2 cups minced onion
  • 5-6 medium garlic cloves, minced
  • 2 tsp. cumin
  • 1 ½ tsp. salt
  • 1/4 tsp. black pepper
  • 1 small green pepper, minced or 1 can green chili

Instructions

  1. If you are using canned beans, discard the first few steps and go on to step 6.

  2. Cover the beans in water and soak overnight in a large bowl.
  3. The next day drain the beans.
  4. Bring to a boil and simmer for 20-30 until very soft.
  5. Add the beans and fresh water to cover in a large pot.
  6. Heat olive oil in a skillet and add onion, garlic, cumin and salt until onions are soft.
  7. Add the bell pepper or chilis and sauté another 5 minutes. Add pepper to taste.
  8. Turn heat to low add beans and mix well.
  9. Mash with a fork or masher and cook for a few minutes.
  10. Taste for additional cumin, salt, or pepper.
  11. Serve right away, or store in the refrigerator.

Recipe Notes

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.