Go Back
+ servings

Refried Beans

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6


  • 3 cans (14 ounces or 410 g each) red kidney beans
  • ½ onion finely chopped
  • 2 pressed garlic cloves
  • 1 tablespoon oil
  • 1 ½ teaspoons chili powder
  • 1 ½ teaspoons cumin
  • ½ teaspoon salt
  • ¾ cup (180 ml) water


  1. Drain and rinse beans. In a medium saucepan, heat oil to medium-high. Add onions and cook for about 4 minutes until softened but not browned. Reduce heat to medium. Add crushed garlic, chili powder and cumin and cook and stir for another minute. Add beans, salt and water. Stir and bring to a boil over high heat. Once boiling, reduce heat to a simmer and mash beans with a potato masher, leaving some beans whole. Simmer uncovered, stirring frequently, until desired consistency is reached. Add more water to thin if necessary. Salt to taste.