Refried beans
A pan of already-cooked beans
The recipe starts with canned, pre-cooked beans and finishes by mashing them in the pan.
Time not stated by source · About two adult portions
Reported source details; omitted times or yields remain unreported.Recipe source: yaroslav-smirnov
Not independently kitchen-tested by Herbologium.
AI-generated illustration: OpenAI image generation · Herbologium art direction. Refried beans — AI-generated serving illustration. https://herbologium.com/recipe-illustrations.json · AI-generated illustration; no blanket reuse license stated · AI-generated food scene refined to use Taj Mahal quartzite, flax linen and brushed brass, with a small visible herbologium.com mark. Separate portrait and landscape compositions; responsive sizes and JPEG/WebP encoding with embedded AI provenance.
Gather
- 400-500g can of pre-cooked beans
- 1/4 onion
- 3-4 garlic cloves
- Cumin
- Paprika
- 2-4 spoonfuls butter
- Cooking oil (can be olive oil)
- Salt and black pepper, to taste (specified in the method)
Meet the plants
Make
- 01
Add the oil and the butter to the frying pan and heat to medium heat.
- 02
Chop the onion and mince the garlic.
- 03
Once the frying pan is heated, add the onion and garlic to the pan, and fry them for about 3 minutes.
- 04
Add salt, cumin, and paprika to taste. Usually I add paprika until the mix is a brownish red. Mix with your spatula, and let fry for about 5 minutes.
- 05
Open the can of beans and pour the beans into the pan. Depending on how liquid you want the refried beans to be, you can use all or just some part of the liquid inside the can. I usually get rid of some of the liquid from the can before pouring the beans.
- 06
Mash the beans and mix. Let them fry at medium-low to medium heat for about 5 to 10 minutes, mixing from time to time.
- 07
Serve, and enjoy with some totopos.
yaroslav-smirnov · Public Domain Recipes · public-domain dedication / Unlicense. Editorially reviewed against the cited source. Not independently kitchen-tested by Herbologium. Timings and yields are those reported by the source; omitted values remain unreported.
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The recipe publisher files this version under Mexican recipes. This is a source classification, not a claim of invention or exclusive ownership.
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Michoacán →Korea →The Maghreb →Saint-Louis, Senegal →Bring a plant to the study table →THE THINGS WE PASS ON
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Collection updated: October 17, 2026
yaroslav-smirnov. (2021). Refried Beans.
https://publicdomainrecipes.com/refried-beans/
Reviewed version: https://github.com/ronaldl29/public-domain-recipes/blob/134e22f11e4d14e66ee587b1dd3a266e5646d387/content/refried-beans.md
Public-domain dedication / Unlicense · https://github.com/ronaldl29/public-domain-recipes/blob/134e22f11e4d14e66ee587b1dd3a266e5646d387/LICENSE.md
Changes: Ingredient and numbered method text transcribed from the pinned source; Markdown formatting and links converted to plain text. Introductory prose, photographs and optional storage claims are omitted. Herbologium supplies the title, summary and connected readings. Original quantities are fixed; no automatic scaling. Salt and pepper from the method are repeated in the ingredient list.
Editorially reviewed against the cited source. Not independently kitchen-tested by Herbologium. Timings and yields are those reported by the source; omitted values remain unreported.
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yaroslav-smirnov · 2021
Public-domain dedication / Unlicense
Editorially reviewed against the cited source. Not independently kitchen-tested by Herbologium. Timings and yields are those reported by the source; omitted values remain unreported.
What changed in this presentation?
Ingredient and numbered method text transcribed from the pinned source; Markdown formatting and links converted to plain text. Introductory prose, photographs and optional storage claims are omitted. Herbologium supplies the title, summary and connected readings. Original quantities are fixed; no automatic scaling. Salt and pepper from the method are repeated in the ingredient list.
About this recipe and its connections
The recipe and its maker
The recipe starts with canned, pre-cooked beans and finishes by mashing them in the pan.
This is yaroslav-smirnov’s version, published in 2021. Editorially reviewed against the cited source. Not independently kitchen-tested by Herbologium. Timings and yields are those reported by the source; omitted values remain unreported.
yaroslav-smirnovA thread to follow
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Common bean
One species name, many beans in the kitchen.
Plant profile№ 08Onion
A pantry beginning: sliced, softened, and shared across innumerable pots.
Plant profile№ 07Garlic
An everyday bulb, a kitchen foundation, and the subject of one recorded family custom.
A garlic clove carried from home
One account of a familiar kitchen ingredient given a protective meaning.
Behind this story People, place & source
- Account
- Recorded family custom
- People & context
- One unnamed informant recalling his parents’ teaching
- Record / publication
- Randy Esparza; archive post May 14, 2023
- Time in the account
- Recollection; interview date not supplied
- Informant’s connection
- Veracruz, Mexico. The archive identifies where the informant comes from. The interview location and the practice’s distribution are not established.
- Limits of this reading
- One family recollection; neither prevalence nor supernatural protection is demonstrated.
Source reading checked October 17, 2026. The account and its interpretation remain attributed to their sources.
192 adults with LDL cholesterol of 130–190 mg/dL.
Six months; fasting lipids measured monthly.Garlic & blood lipids
Read a trial that keeps raw garlic, two supplements, and its comparison group in view.