Homemade Refried Beans
Mash simmered canned pinto beans with sautéed onion, garlic, cumin, and broth for a creamy, savory skillet side ready in under 30 minutes.
Prep: 10 min · Cook: 20 min · Yield: 6 · Method: Stovetop
Ingredients
- 3 15-ounce cans, undrained canned pinto beans
- 0.5 medium yellow onion
- 3 cloves garlic
- 2 tablespoons vegetable oil
- 1 teaspoon ground cumin
- 0.75 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 0.5 cup low-sodium chicken or vegetable broth
- 1 medium lime
Cooking instructions
- Finely chop the onion and mince the garlic. Warm the oil in a large skillet over medium heat. Add the onion and cook until softened and lightly golden, 5 to 6 minutes. (about 6 min) — Medium heat
- Stir in the garlic, cumin, salt, and black pepper. Cook until fragrant, about 30 seconds. (about 0.5 min) — Medium heat
- Add the undrained pinto beans and broth. Stir, bring to a gentle simmer, and cook until the beans are very tender and the liquid has reduced slightly, 8 to 10 minutes. (about 10 min) — Medium-low heat
- Mash the beans in the skillet with a potato masher or the back of a spoon until mostly smooth, leaving a few small pieces for texture. Cook, stirring often, until creamy and thick enough to hold soft ridges, 2 to 4 minutes. Add a splash of broth or water if too thick. (about 4 min) — Medium-low heat
- Remove from the heat. Taste and adjust the salt, then squeeze in the lime juice. Serve warm. (about 1 min) — Off heat