Easy Refried Beans
Nothing is more comforting than a warm scoop of Easy Refried Beans—creamy, quick, and perfect for any taco night or cozy dinner.
Ingredients
- 2 tablespoons olive oil or traditional lard for richer taste
- 1 small yellow onion finely diced (sub with white onion if preferred)
- 2 cloves garlic minced (or 1 teaspoon garlic powder in a pinch)
- 2 15 oz cans pinto beans drained and rinsed (Goya or S&W brands shine here)
- 1/2 cup low-sodium vegetable or chicken broth plus extra to adjust consistency
- 1 teaspoon ground cumin (Mexican oregano works too)
- 1/2 teaspoon chili powder (smoked paprika adds a subtle twist)
- 1/4 teaspoon kosher salt adjust to taste
- Freshly ground black pepper to taste
- Optional garnishes: chopped cilantro, crumbled queso fresco, a squeeze of lime
Instructions
- Warm olive oil (or lard) over medium heat until it shimmers. A gentle swirl tells you it’s ready.
- Toss in the diced onion and cook 4–5 minutes until soft and translucent, stirring now and then.
- Stir in garlic and cook 30 seconds until fragrant—watch it carefully so it doesn’t brown too fast.
- Sprinkle cumin and chili powder over the aromatics, stir for 20 seconds to toast the spices lightly.
- Pour in the drained beans and broth; use a wooden spoon to stir and warm through for about 2 minutes.
- Lower heat and mash the beans to your desired consistency. For extra creaminess, use an immersion blender or potato masher.
- If the beans feel too thick, stir in a splash after splash of broth; season with salt and pepper.
- Let the beans simmer gently for another 3–4 minutes, stirring now and then, until they’re silky and hot throughout.
- Transfer to a bowl, top with cilantro, cheese, or a squeeze of lime, and watch them disappear.
Notes
If you have dried beans on hand, soak overnight and simmer until tender—nothing beats freshly cooked beans.
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