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Camellia Brand
a close up of a dish of red bean huuvos rancheros with a side of red beans and rice with sausage

Refried Red Beans

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  • 1 teaspoon canola oil, (avocado, grapeseed, or vegetable oil are acceptable)
  • 2 teaspoons finely chopped white onion
  • 1/2 teaspoon ground cumin
  • 3/4 cup cooked Red Beans for 2
  • 2 tablespoons water
  • Freshly ground black pepper, to taste
  • Kosher salt, to taste
  • 1/4 tablespoon lime juice


  1. In a small saucepan over medium heat, warm the oil then add the onions, stirring occasionally, until the onions have softened, about 3 to 6 minutes. Add the cumin and cook, stirring constantly, until fragrant, about 30 seconds.
  2. Pour in the beans and water. Stir, cover, and cook on medium heat for 5 minutes. Reduce the heat to low, then use a masher or the back of a fork to mash up about half of the beans. Continue to cook the beans, uncovered, stirring often, for 2 to 3 more minutes, or until thickened.
  3. Remove the pot from the heat and stir in the pepper and lime juice. Taste and add salt, pepper or more lime juice if necessary. If the beans seem dry, add small splash (½ teaspoon) of water and stir to combine. Cover until you’re ready to serve.