Easy Refried Beans
5+ Servings
Prep Time: 30 minutes
Cook Time: 1 Hr 30 min
Total Time: 2Hr (if using dried beans)
Adopted from Cookie and Kate
Perfect for your next taco, burrito or nacho night! These refried beans are delicious and so easy to make. Plus, these beans are healthy, vegan and gluten free.
Ingredients
1 tablespoon extra-virgin olive oil
½ cup finely chopped yellow or white onion
¼ teaspoon fine sea salt
2 cloves garlic, pressed or minced
½ teaspoon chili powder
¼ teaspoon ground cumin
3 cups cooked pinto beans (1 cup dry or 2 cans (15 ounces each) pinto beans, rinsed and drained)
½ cup water
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice (about ½ medium lime), to taste
Instructions
Soak dry beans overnight.
Cook beans till tender, drain and set aside. Details about cooking dry beans can be found here
In a medium saucepan over medium heat, warm the olive oil until shimmering. Add the onions and salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 5 to 8 minutes.
Add the garlic, chili powder and cumin. Cook, stirring constantly, until fragrant, about 30 seconds. Pour in the cooked beans (or drained can beans and water. ) Stir, cover and cook for 5 minutes.
Reduce the heat to low and remove the lid. Use a potato masher or the back of a fork to mash up about at least half of the beans, until you reach your desired consistency. Continue to cook the beans, uncovered, stirring often, for 3 more minutes.
Remove the saucepan from the heat and stir in the cilantro and lime juice. Taste, and add more salt and lime juice if necessary. If the beans seem dry, add a very small splash of water and stir to combine. Cover until you’re ready to serve.
Substitute Black Beans if you like
