Homemade Refried Pinto Beans

This fiber-rich, plant-based dish provides sustained energy and essential minerals, making it a perfect healthy side or dip.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (6 servings), not per serving.

• 1 1/2 cups dry pinto beans, sorted and rinsed · 768 kcal in the whole recipe
• 1 tablespoon cooking oil · 308 kcal in the whole recipe
• 2 garlic cloves, minced · 21 kcal in the whole recipe
• 1/4 cup onion, chopped · 12 kcal in the whole recipe
• 1 teaspoon ground cumin · 24 kcal in the whole recipe

Method

1. Place the rinsed pinto beans in a pot with water, bring to a boil, and simmer until tender (about 60 minutes). Drain, reserving some of the cooking liquid.

   

2. Heat the oil in a large skillet over medium heat. Sauté the chopped onion and minced garlic until the onion is translucent, adding a splash of water if they start to stick.

   

3. Mash half of the cooked beans and add them to the skillet. Sauté for about 10 minutes, stirring frequently, allowing some of the mashed beans to lightly brown.

   

4. Stir in the ground cumin and the remaining whole beans. Cook until everything is thoroughly warmed through, adding the reserved bean liquid as needed to keep the texture soft and creamy.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.