Quick Easy Refried Beans (Printer-Friendly)
Tender pinto beans are blended with onion, garlic, and warm spices for a flavorful Mexican side in minutes.
# What You’ll Need to Cook:
→ Main Ingredients
01 -
2 tablespoons olive oil
02 -
1 small onion, finely diced
03 -
3 garlic cloves, minced
04 -
1 teaspoon chili powder
05 -
0.5 teaspoon ground cumin
06 -
1 teaspoon smoked paprika
07 -
0.25 teaspoon salt, plus more to taste
08 -
850 grams pinto beans (rinsed and drained; equivalent to two 425g cans)
09 -
120 millilitres water
10 -
1 tablespoon lime juice
# Steps to Prepare:
01 -
Heat olive oil in a medium saucepan over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
02 -
Add minced garlic, chili powder, ground cumin, smoked paprika, and salt to the onions. Stir well and cook for another 30 seconds until fragrant.
03 -
Add the pinto beans and water to the saucepan. Stir to combine and cover with a lid. Cook for 5 minutes.
04 -
Remove the lid and reduce the heat to low. Use a potato masher to mash the beans until the desired consistency is reached. For a smoother texture, process with an immersion blender.
05 -
Turn off the heat and stir in lime juice. Taste and adjust seasoning if necessary, adding more salt to preference.
# Extra Cooking Tips:
01 -
For extra creamy beans, use an immersion blender or food processor to fully purée after mashing.
02 -
If the beans appear dry, gradually incorporate a splash of water to achieve the preferred consistency.
03 -
Chop the onion finely for optimal blending during mashing.
04 -
Leftover beans should be stored in an airtight container and can be refrigerated for up to 5 days or frozen for up to 8 months.