Refried Beans
This easy refried beans recipe features mashed pinto beans cooked with sautéed onions, garlic, cumin, and chili powder for a rich, flavorful side dish or dip, perfect for tacos, burritos, or tortilla chips, and can be stored in the fridge for up to five days or frozen for up to a year.
Ingredients
- 2 Tbsp Olive oil
- 1 Small yellow onion, finely diced (approximately ½ cup)
- 1 Tsp Garlic, minced
- 2 Cans (15 Ounces each) Pinto beans, undrained
- 1 Tsp Chili powder
- ½ Tsp Cumin
- ½ Tsp Kosher salt
- ½ Medium lime, juiced (approximately 1 tablespoon)
- Cilantro, for garnish
- tomato, for garnish
- cheese, like cotija, for garnish
Instructions
- Add oil to a big cast-iron or stainless steel skillet and place it over medium heat. Add the onion when the oil is sizzling. Cook for 8 to 10 minutes, or until very tender.
- Add the garlic and continue cooking for 30 seconds.
- Add salt, cumin, chili powder, and beans. Stir to mix, then cook, stirring periodically, until cooked through, about 5 to 7 minutes.
- Turn the heat down to low. Mash the beans for 8 to 10 minutes, or until they reach the consistency you want, using a potato masher or the back of a spoon. The liquid will evaporate more easily if the heat is kept low.
- Stir in the lime juice until well blended.
- Add cotija cheese, tomatoes, and cilantro as garnish. Serve warm as a side dish or with chips!
