Refried Pinto Beans


SourceRecipe from Ryan Yoder
Prep time30 minutes
Cooking time30 minutes
Total time1 hour


This recipe for refried beans comes to us from Ryan Yoder, who grows our delicious local pinto beans in Danby, VT. Ryan wrote this recipe like a true cook the measurements are approximate, but a generous amount of everything makes for a great-tasting dish!


1 pound
beans, pinto
2 tablespoons
olive oil
6 cloves
2 teaspoons
cumin, ground


Soak pinto beans overnight or first thing in the morning in plenty of water to cover. Or do the quick soak method: Bring beans and water to a boil, turn off heat, and allow to sit, covered, for 1 ½ hours.

When ready to cook, rinse soaked beans well under running water and cook with plenty of fresh water until they are tender and falling apart, 1-2 hours. (Do NOT salt beans when cooking, as this makes them hard).

Ryan says: “Fry up lots of minced onion with a good bit of olive oil or butter or lard until soft and translucent and swimming in oil. Add piles of crushed garlic and cook another minute or two. Add cumin and fry a little longer, but don't burn. Add the beans to the oil mixture, and keep cooking until the fat soaks into the beans. Mash them up as desired.” Season to taste with salt and freshly ground pepper.