Coseppi Kitchen

Inclusive Vegetarian Cooking by Taylor Cook & James Seppi

Refried Black Beans


Almost every Sunday I make a giant crock pot full of beans and throughout the week James and I eat some for lunch, add them to dinner, and otherwise transform and include them in our food. They are cheap, nutritious, and delicious. Most of the time our beans don’t make it to the end of the week because at some point I get a hankering for refried beans. Refriend beans are a Tex-Mex staple and also a flavorful way to get a whole heaping of plant-based protein and plenty of fiber.


  • 4 cups cooked black beans, drained
  • 1 tablespoon vegetable oil
  • 1/2 large onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 cup vegetable broth
  • Salt to taste


  1. Heat oil in a large soup pot and saute onions until translucent over high heat. Lower heat to medium and add garlic and cumin. Continue to saute for 2 minutes stirring frequently to prevent burning.
  2. Add beans and mash thoroughly with a potato masher, pastry cutter, or a sturdy fork.
  3. Once the beans are a more or less uniform texture, add the broth, stirring to incorporate.
  4. Season with salt to taste and serve or use as directed.



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