Skillet Refried Beans

  • Servings : 2

Sure canned refried beans are easy, but you just can't top the taste of homemade. The little effort required here is so worth it; these beans are fantastic!


  • 1 small onion, finely diced
  • 15-oz can pinto beans (undrained)
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • paprika


Step 1

Line a skillet with a thin layer of water and saute onion over high heat until translucent and most of the water has cooked off.

Step 2

Add cumin, chili powder and a few dashes of paprika, stirring to coat the onions. Add beans with their juices and stir to combine. Reduce heat to low and mash beans well using a fork or potato masher. It will look very soupy, don't be alarmed. Crank the heat up to high and bring to a boil. Once boiling, reduce to medium and simmer 10 minutes. If the beans start popping and splashing, cover for a few minutes, then uncover. Stir every minute or so, scraping along the bottom to lift the beans.

Step 3

After 10 minutes the liquid should have significantly reduced. It may still be a little soupy, that is alright, it will thicken as it cools. However, if its really soupy, cook longer. Add salt and pepper to taste then serve.

Nutritional Info

Per serving:

  • Calories

  • Fat

    0.4 g
  • Protein

    13.7 g
  • Carbohydrates

    41.7 g
  • Sugar

    4.8 g
  • Fiber

    15.7 g

Recipe Source: Everyday Happy Herbivore
Reprinted with permission from the publisher, Benbella Books.
Photograph © Benbella Books.

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