These easy refried beans are creamy and flavorful thanks to canned pinto beans! Quick to make in 15 minutes, they are a delicious and nutritious side dish to any Mexican meal.
2(15-ounce) canspinto beans, or 3 cups cooked beans
Optional additions:
Fresh lime juice
Shredded cheese
Chopped cilantro
Instructions
In a medium saucepan, heat the olive oil over medium heat. Add the garlic, salt, and chili powder. Cook 1 minute, or until fragrant.
Pour in the beans (I usually leave 1 can with juice and drain the other) and water. Cover and cook 5 minutes until heated through.
Remove the lid and turn the heat to low. Using a potato masher or fork, mash the beans until you reach your desired consistency. You can also use an immersion blender if you prefer a smooth consistency. Bring to a light simmer for 2 minutes. Add a splash more water if too thick or let simmer longer to allow more moisture to evaporate if too thin.
Remove from heat and season to taste. Stir in any additions listed above, if desired.
Notes
Substitutions + Additions:
Onion: Feel free to add in 1/2 cup chopped onion before cooking the garlic. Cook until translucent and then follow recipe as stated.
Lard: A lot of recipes call for lard and you can definitely add it in, if preferred. I don't usually have this on hand, so I like to use olive oil.
Spice: Feel free to season to taste. If you like the beans a little spicier, add in a little extra chili powder and ground cumin.
Beans: You can also swap for black beans, if preferred. Feel free to drain and rinse them, if desired. Make sure to add in closer to 1/2 cup water.
Storage: Store in a covered container up to 5 days. If the beans seem dry, add in 1 to 2 Tablespoons of water.