Refried Beans

Refried Beans

Refried Beans

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Recipe Guacamole

Refried Beans


Seasoning blend to taste

  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • ½ tsp black pepper
  • ½ tsp cumin
  • ½ tsp mexican oregano
  • ¼ tsp cayenne


  1. Pick through beans, removing and discarding any broken or shriveled beans and foreign matter. Rinse well. Place in a large bowl and cover with 3 cups of water for every cup of beans. Stir and remove any floating beans. Add 3 Tbsp kosher salt and ¼ tsp baking soda. Allow to soak overnight.
  2. Rinse soaked beans thoroughly. Place in a large heavy bottomed pot and cover with 2 or 3 inches of water. Add onion and 2 tsp of kosher salt. Bring to a boil, reduce heat and simmer partially covered until tender, about 90 minutes to 2 hours. Drain and rinse, reserving a cup of the bean liquid. 
  3. In a small bowl mix together chili powder, paprika, pepper, cumin, oregano, and cayenne to make the seasoning blend.
  4.  Heat oil in a large cast iron skillet over medium heat. Add garlic, cook until fragrant, about 1 minute. Add beans and chilis. Mash with a potato masher until desired consistency is reached. Stir in a little bean broth to add more moisture. Add more oil if needed. 
  5. Stir in seasoning blend to taste. Add a little more salt if needed. Serve warm or freeze in recipe sized portions for up to 6 months.

Makes 6 cups




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