The Recipe: Refried Beans


  • 4 tablespoons coconut or olive oil
  • 1 small onion, minced
  • 1 clove garlic, minced
  • 3 cups cooked pinto or black beans, or 2 15 oz. cans, drained, reserving liquid
  • 2 teaspoons ground cumin
  • ¾ teaspoon salt
  • ¼ teaspoon ground pepper


  • Heat oil in skillet over medium heat. Cook onion until translucent and quite soft. Add garlic, cook 2 minuets more. Add beans and seasonings to pot, adding a bit more oil if necessary. Mash beans. Cook and stir until a smooth paste forms, adding some of reserved bean liquid if needed, about 5 more minutes.