Description
These Easy Homemade Refried Beans are full of flavor and so much better than most canned refried beans out there!
Ingredients
Scale
- 3 (15 oz) cans pinto beans (or about 4 cups cooked pinto beans)
- 2–3 teaspoons olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 2 teaspoons cumin
- 2 teaspoons paprika
- 1 teaspoon granulated garlic
- 1 teaspoon onion powder
- Salt, to taste
- Cilantro and lime wedges for garnish, if desired
Instructions
- Open the pinto bean cans and pour them into a colander. Reserve about 1 cup of the liquid from the cans. Rinse the beans and set aside.
- Heat a medium sized skillet over medium heat and add 2-3 teaspoons of olive oil. Add the diced onion and a pinch of salt. Cook onion until softened and translucent, about 3 minutes, and then add in the minced garlic. Cook the onion and garlic for another minute or so.
- Add in the pinto beans along with all the spices and about 1/2 teaspoon salt. Mix everything together well and let cook over low heat for a few minutes.
- Pour in 1 cup of the reserved bean liquid, or water/stock, mix everything together and then cover and let simmer for 5-10 minutes, stirring occasionally. Remove the lid and use a potato masher to mash the beans to your liking. I mashed mine for a couple of minutes and the texture turned out great. I like mine to be mostly smooth but still have some whole bean pieces. You could also put them in a food processor if you want them really smooth. Use immediately or store in the refrigerator for later use.
- Prep Time: 5 mins
- Cook Time: 20 mins
- Category: Side, Vegan
- Method: Stovetop
- Cuisine: Mexican
