Refried Beans
Creamy, deeply savory beans that can be topped, filled, or served as a side—customize with your choice of bean variety, cooking liquid, and finishing flavors to suit any meal.
Ingredients
Method
Drain and rinse the canned beans, reserving 1 cup of the liquid. If using dried beans, cook them until tender and reserve the cooking liquid.
Heat the fat in a large skillet over medium heat. Add the diced onion and sauté for 5 minutes until softened, then add the garlic and cook for 1 minute more.
Add the drained beans and reserved cooking liquid to the skillet. Stir in the cumin, salt, and black pepper.
Bring to a gentle simmer and cook for 10–15 minutes, stirring occasionally, until the mixture begins to break down.
Using a potato masher or fork, mash the beans to your desired consistency—chunky, smooth, or somewhere in between.
Adjust seasoning with salt, pepper, and lime juice (or alternative) as needed. Cook for another 5 minutes to allow flavors to meld, adding more broth if too thick.
Transfer to a serving bowl, top with cheese and salsa if desired, and serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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