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Today is October 29, 2020

Veggie Refried Beans

Side Dishes




1/4 cup olive oil
1/4 cup vegetable oil
1/2 cup chopped onion
1 Tbsp. minced garlic
1 Tbsp. chopped pickled jalapeños
1 1/2 tsp. salt
8 cups cooked or canned pinto beans, drained
1 Tbsp. ground cumin


Heat the oils in a large saucepan over medium heat until they shimmer. Add onion, garlic, jalapeños and salt, and cook until onion is translucent and softened, 5 to 7 minutes. Add beans and stir together. Continue to cook for 3 more minutes, then add cumin. Stir to combine. Using a fork, potato masher or other tool, mash beans until you reach the consistency you prefer. Add a little water if it seems dry. Taste and adjust seasonings as desired and serve hot. The refried beans can be refrigerated for up to 1 week. They can also be frozen in freezer bags or freezer-safe containers, allowing about 1/2 inch of head space, for 6 months or longer. Makes 8 cups.
  Note: Black beans also work well in this recipe. Serve refried beans as a dip for chips, as a side dish or in a taco.


From “Turnip Greens & Tortillas: A Mexican Chef Spices Up the Southern Kitchen,” by Eddie Hernandez and Susan Puckett

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