Description
Simple, comforting refried beans that are perfect for tacos, burritos, or as a dip with tortilla chips.
Ingredients
- 2 cups cooked pinto beans (from about 1/2 to 2/3 cup dry; reserve some cooking liquid if possible)
- 1/2 cup onion, diced
- 2 garlic cloves, minced
- 2 tablespoons lard or vegetable oil
- 1/2 teaspoon ground cumin
- Salt to taste
- Water as needed to loosen
Instructions
- Heat 2 tablespoons of lard or oil in a skillet over medium heat.
- Add the diced onion and cook, stirring occasionally, until translucent — about 4–6 minutes.
- Stir in the minced garlic and cook for another 30–60 seconds until fragrant.
- Add the cooked pinto beans and 1/2 teaspoon cumin to the pan and mash the beans to your preferred texture.
- If the beans look dry, add water a tablespoon at a time until creamy.
- Season with salt to taste and simmer another 5–10 minutes, stirring occasionally.
- Serve warm as a side or filling.
Notes
For extra creaminess, mash then briefly beat with a hand mixer or immersion blender. Stored properly, beans will keep 3–4 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican