Refried Beans
This recipe provides a quick and easy method for making flavorful refried beans. It involves sautéing onion, garlic, and chili powder, then adding canned pinto beans and chicken broth. The beans are cooked, coarsely mashed, seasoned, and finished with fresh cilantro for a simple side dish.
Equipment
- 1 Large Skillet For sautéing and cooking the beans.
- 1 Wooden Spoon or Potato Masher For stirring and mashing the beans.
- 1 Measuring Spoons For chili powder.
- 1 Measuring Cup For broth.
Ingredients
Main
- 1 tablespoon olive oil
- 1/2 medium onion diced
- 2 cloves garlic minced
- 1 teaspoon ancho chili powder or other chili powder
- 1 15-ounce can pinto beans, preferably low-sodium, drained and rinsed
- 2/3 cup low-sodium chicken broth plus more if needed
- Salt and pepper
- 2 tablespoons chopped fresh cilantro leaves
Instructions
- Heat the oil in a large skillet over medium heat. Add the onion and cook until tender, about 3 minutes. Stir in the garlic and chili powder and cook for 1 minute more. Stir in the beans and chicken broth and cook until the beans are warmed through, about 5 minutes. Mash the beans coarsely with the back of a wooden spoon, adding more chicken broth to moisten, if needed. Season with salt and pepper, to taste. Stir in the cilantro.
Notes
Using canned beans makes this quick, but ensure they are thoroughly drained and rinsed to remove excess sodium and starch. For a smoother texture, mash the beans more vigorously; for chunkier beans, mash lightly with the back of a spoon. Adding a pinch of ground cumin or smoked paprika with the chili powder enhances the earthy, smoky flavor. Adjust the amount of chicken broth to achieve your desired consistency—less for thicker beans, more for a looser texture. Taste and adjust salt and pepper at the end.