Refried beans

4.5 of 5 (6)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 199.8
  • Total Fat: 8.9 g
  • Cholesterol: 15.6 mg
  • Sodium: 93.9 mg
  • Total Carbs: 20.4 g
  • Dietary Fiber: 0.9 g
  • Protein: 10.1 g

View full nutritional breakdown of Refried beans calories by ingredient


easy and good easy and good
Number of Servings: 4


    Onions, raw, 1 cup, chopped
    Olive Oil, Extra Virgin, 1 tbs
    Water, tap, .25 cup
    Cheddar Cheese, .5 cup, shredded
    pinto beans with jalapeno peppers, 1 can
    Pepper, black


Add onions and olive oil to a wide, sturdy (cast iron) pan on medium high heat. Cook onions until translucent. Add drained beans and water to the pan. Using a potato masher, mash the beans in the pan, while you are cooking them, until they are a rugh puree. Add more water if necessary to keep the fried beans fro getting too dried out. Add garlic and pepper to taste (and salt if desired). Add cheese (optional). When beans are heated through and cheese is melted the beans are ready to serve.

Number of Servings: 4

Recipe submitted by SparkPeople user GRANDBRAT.

Member Ratings For This Recipe

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    Love them - 9/27/11

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    My trainer tells me how much money I can save by making foods such as this at home and he is right! - 6/24/11

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    Pretty darned good and easy (you just need a lot of simmer time) AND I'm trying to eat clean...this fits right in. Thanks! - 5/12/09

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    Very Good
    didnt follow this recipe to a "T" but it was so yummy we made burritos out of it and mmmmmmmmm - 1/31/08

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    Very Good
    This was an easy and very good recipe. Pinto beans are so good for you and I like that this uses olive oil (the good stuff) and NOT lard or something. The dish was a hit for everybody that was eating! - 11/16/07

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    This is truly a simple and hearty side dish. I did not have beans with jalepenos, so I used plain pinto beans. Used only 1/2 cup chopped onions and 2 cloves garlic, and it was really good. Thanks for sharing. This will be a staple for us from now on! - 9/3/07

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    You have some great reciepts thanks for sharing - 8/17/07