Description
These homemade Refried Beans are simple, easy to make, and taste better than store-bought refried beans by a mile. Creamy, chunky pinto beans with a hint of onion, garlic, and a handful of spices make these refried beans so delicious. Finished with fresh cilantro and lime juice, you’ll never go back to settling for canned refried beans ever again.
Ingredients
- 2 tablespoons avocado oil
- 1 small onion, diced
- 2 cloves garlic
- 2 (15 ounce) cans pinto beans, rinsed and drained
- 1/2 cup water (or more as needed)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika (or chili powder)
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon ground black pepper
- 1/2 tablespoon lime juice, freshly squeezed
- 1 tablespoon fresh cilantro, finely chopped
Instructions
- Heat oil in a large skillet over medium-high heat until the hot oil sizzles, about 1 minute. Add onion and garlic and sauté until fragrant, about 2 minutes.
- Add pinto beans, water, cumin, paprika, salt, and pepper. Mix well and cook until beans are heated through and softened, about 5 minutes.
- Turn heat to low and mash up the beans using a potato masher or a fork. Stir constantly and adjust the consistency by adding water, 1/4 cup at a time, if needed. For a smoother consistency, transfer the beans to a food process and puree until smooth.
- Stir in lime juice and cilantro.
Notes
How to store: Once the refried beans cool completely, you can transfer them to an airtight container and refrigerate them for up to 4 days.
How to reheat: Reheat them over medium-low heat on the stovetop until warmed through or cover them and microwave on high in 30-second intervals.
How to freeze: Transfer to an airtight container or freezer bag, separating into serving sizes as needed, and remove as much air as possible. Freeze for up to 3 months. Reheat straight from frozen as directed above or allow the beans to defrost in the refrigerator overnight before use.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side
- Method: Stovetop
- Cuisine: Mexican