Refried Beans No ratings yet.

easy prep time 10 mins | cook time 15 mins | SERVINGS 4


    1 tablespoon extra-virgin olive oil
    ½ cup finely chopped yellow or white onion (about ½ small onion)
    ¼ teaspoon fine sea salt
    2 cloves garlic, pressed or minced
    ½ teaspoon chili powder
    ¼ teaspoon La Fe ground cumin
    2 cans (15 ounces each) La Fe pinto beans, rinsed and drained, or 3 cups cooked pinto beans
    ½ cup water
    2 tablespoons chopped fresh cilantro
    1 tablespoon La Fe lime juice (about ½ medium lime), to taste


    Begin by heating a saucepan over medium heat to warm the olive oil. Add in the onions and salt, making sure to cook until onions are translucent. This should take roughly 5 to 8 minutes.

    Now add in the garlic, chili powder and La Fe cumin. Cook, stirring constantly, until fragrant, for roughly 30 seconds. Following this, pour in the drained La Fe beans and water. Stir, cover and cook for approximately 5 minutes.

    After you completed the 5 minute cooking process, reduce the heat to low and remove the lid. Use a potato masher or the back of a fork to mash up half of the beans, until you reach your desired consistency. Continue to cook the beans, uncovered, stirring often, for 3 more minutes.

    Now, remove the saucepan from the heat and stir in the cilantro and La Fe lime juice. Taste, and add more salt and lime juice if necessary. If the beans seem dry, add a very small splash of water and stir to combine. Cover until you’re ready to serve.