Smoky Refried Beans

Print PrintShare with Friends

Prep:

Once you've made your own beans you will never go back to the can. There simply is no substitute. They are quick, simple, and delicious.

0
Yummies
Click "Yummy!" if this recipe looks good to you. Learn more.

Have a suggestion/comment about this recipe? Let the community know here:

Ingredients [?]

If you see an ingredient you would like to add to your shopping list simply click the Add ingredient icon and the item will be saved in your "Home" under the "Shopping List" link
  • add   1 teaspoon chili powder (less for a lower heat-tolerance)
  • add   2 tablespoons canola oil
  • add   1 teaspoon cumin
  • add   1/2 lime
  • add   2 garlic cloves
  • add   2 (15 ounce) cans pinto beans, drained, reserving 1/4 cup of liquid (black beans also work well)

Instructions

  1. Heat oil in a heavy skillet over medium-low heat.
  2. Add whole garlic cloves and cook, turning once, until browned on both sides, about 5 minutes.
  3. Smash garlic cloves with a fork just enough to break them open and flatten them a little.
  4. Add pintos and liquid and cook until heated through, about 5 minutes.
  5. Add spices and salt to taste. Stir well.
  6. Turn the heat down to medium-low and smash beans with a big fork. You don't have to smash every single bean. Leave some whole for texture.
  7. When mashed to your liking, squeeze the lime juice all over the beans and serve warm.
  8. These beans make a great taco filling or tostada topping. My husband likes them mixed with a little salsa and eaten as a dip.