Pinto beans mash into a soft skillet puree with onion, garlic and cumin, thick enough to spread but loose enough to scoop.
Cooking the onion before mashing gives Refried Beans a savory base that runs through every spoonful. A little water helps the beans soften into a spread rather than a dry paste.
Use drained canned pintos for a quick version and mash to your preferred texture. Stop cooking while they still look slightly loose, since they thicken as they cool on the plate.
Method
Heat vegetable oil in a skillet over medium heat. Cook onion for until soft, then add garlic and cumin for .
Add pinto beans, salt and water. Simmer for until the beans are hot and easy to crush.
Mash in the skillet and cook for , stirring, until creamy and spreadable. Add a splash more water if they become stiff.
Forkue tips
- A potato masher gives a pleasantly uneven texture without needing a blender.
Storing and reheating
Keep the mashed beans covered in the fridge for 4 days or freeze in small containers for 3 months. Stir over low heat with water until soft enough to spread again.
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Nutrition per serving, estimated
Photo: Karyn Christner, CC BY 2.0, via Wikimedia Commons (cropped and enhanced)
Refried Beans: FAQ
Can I use black beans?
Yes. They make a darker, earthier version and can be mashed with the same method.
Why are the beans dry?
Too much liquid evaporated after mashing. Add warm water a little at a time until they move easily under the spoon.
How do I store and reheat Refried Beans?
Keep the mashed beans covered in the fridge for 4 days or freeze in small containers for 3 months. Stir over low heat with water until soft enough to spread again.
How long does Refried Beans take?
About 30 min in total: 10 min prep and 20 min cooking.
What do I need to make Refried Beans?
The key ingredients are canned pinto beans, onion, garlic and ground cumin, plus pantry basics.
Any tips for Refried Beans?
A potato masher gives a pleasantly uneven texture without needing a blender.
