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healthy refried beans recipe -delicious and not larded down

June 20, 2009

I’ve never really liked refried beans: they’re always heavy, overly salted, and paste-like.  Cooked in lard they also aren’t the best thing for the arteries.   If you share my sentiment give this recipe a whirl -it’s easy, delicious, and quite healthy.


2 cans of rinsed pink beans (yea, yea, yea…make your own beans if you wish).  I like Goya.

1 medium sized onion, diced

2 cloves garlic, minced

1 diced jalapeno pepper, seeded

2 tsp cumin powder

1 tsp cinnamon

1 TBS vegetable oil

1.5 tsp chili powder

Salt to taste


Add the oil, onion, jalapeno pepper, cumin, cinnamon, chili powder, and a bit of salt to a NON STICK skillet over medium heat.  Cook for about 10 minutes.

Add the garlic and cook for 3 minutes.

Add the beans and a half cup of water.  Mash everything together to create a paste like consistency.

Mashing o' the refried beans

Mashing o' the refried beans

Almost there

Almost there

Cook for 10 minutes, adding water if it gets too dry.  Taste for seasoning and adjust accordingly.

All done.  That was easy.

All done. That was easy and might tasty.

2 Comments leave one →
  1. Deborah permalink
    June 27, 2009 8:32 pm

    I made these beans tonight for dinner and they were by far the best refried beans I’ve ever had. Thanks for the recipe!

  2. Katy permalink
    July 15, 2010 5:31 pm

    Very good!! Yummmm. Threw them in a breakfast burrito with some hardboiled eggs, salsa, and cheese!

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