- Rachael Ray's non profit organization, Yum-o! - https://www.yum-o.org -

Refried Pinto Beans


  • 2 tablespoons extra virgin olive oil (EVOO)
  • 2 cans pinto beans (15 ounces each), drained
  • 1 can diced green chilies (4 ounces)
  • Salt and freshly ground black pepper


Place a medium skillet over medium-high heat with two turns of the pan of EVOO, about 2 tablespoons. Add one can of the beans and the chilies to the pan and cook, mashing them up with the back of a spoon. When one can has been mashed up, add the remaining can of beans and continue cooking to heat through. Season with salt and pepper and serve.