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Quick and Easy Refried Beans

These refried beans are perfect if you don't like the canned ones and you're short on time. They're easy and delicious!
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course lunch/dinner
Cuisine Mexican
Servings 6 people
Calories 1251.6 kcal

Equipment

  • 1 Heavy Skillet A cast iron or thick-bottomed skillet ensures even heat distribution.
  • 1 Potato Masher For achieving the desired creamy or chunky bean texture.
  • 1 Fork Useful for smashing garlic and initial stirring.
  • 1 Measuring Spoons For precise measurement of spices.
  • 1 Wooden Spoon or Spatula For stirring and scraping the bottom of the pan.

Ingredients
  

Main

  • 2 tablespoons canola oil
  • 2 garlic cloves peeled
  • 2 15 ounce cans pinto beans
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • salt to taste
  • ½ lime juiced

Instructions
 

  • Gather all ingredients. Dotdash Meredith Food Studios
  • Heat canola oil in a heavy skillet over medium heat.
  • Cook garlic cloves in hot oil, turning once, until brown on both sides, 4 to 5 minutes. Smash garlic cloves in the skillet with a fork. Dotdash Meredith Food Studios
  • Stir pinto beans, cumin, chili powder, and salt into mashed garlic and cook until beans are thoroughly heated, about 5 minutes. Stir occasionally. Dotdash Meredith Food Studios
  • Smash bean mixture with a potato masher to desired texture. Squeeze lime juice over smashed beans and stir until combined. Dotdash Meredith Food Studios
  • Enjoy! Dotdash Meredith Food Studios

Notes

1. For a richer flavor, consider using rendered bacon fat or lard instead of canola oil. If using bacon fat, cook the garlic in the fat until golden.2. Ensure the garlic doesn't burn; burnt garlic will impart a bitter taste. Cook it until fragrant and lightly golden-brown to unlock its sweet, mellow notes.3. 'Blooming' the cumin and chili powder in the hot oil for about 30 seconds before adding the beans enhances their aromatic qualities significantly.4. Always taste and adjust seasoning, particularly salt, before adding the lime juice. The lime brightens the flavor, cutting through the richness, so add it at the very end to preserve its vibrant acidity.