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Refried Beans

Angela Litzinger at test.angelaskitchen.com
Course dairy free, gfcf, gluten free, grains &amp, legumes, side
Servings 6 to 8


  • 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.