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Traditional Refried Beans

4 cups


  • 5 cups Beans from the Pot, along with 2 cups of their cooking liquid (or 5 cups precooked beans with 2 cups their liquid and water to make 2 cups)
  • 1/2 cup white onion, chopped
  • 3 tablespoons safflower oil
  • Kosher or sea salt to taste

To Prepare

  • In a large saute pan over medium heat, pour the oil and heat until hot but not smoking, about 1 to 2 minutes. Add the onions and let them saute for about 3 to 4 minutes, until they have softened, become translucent and have started to slightly brown along the edges.
  • Add a cupful of beans at a time, over the sauteed onion, and mash with a masher, like a potato masher, until you have added all of the beans.
  • Let them season and thicken for about 8 to 10 minutes, and continue mashing and stirring, until they have achieved a thick puree consistency and are somewhat pasty looking.