Easy Refried Beans

25 min4 servings

Creamy mashed pinto beans with garlic, cumin, and cilantro, cooked in one saucepan.

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prepRinse and drain 2 cans (30 oz / 850 g) pinto beans, or measure 3 cups / 720 ml cooked pinto beans
1 tablespoon extra-virgin olive oil	Warm oil, cook onion & salt until translucent, 5–8 min		Remove from heat, stir in cilantro & lime juice
120 ml finely chopped yellow or white onion
1/4 teaspoon fine sea salt
2 cloves garlic, pressed or minced	Add garlic, chili powder & cumin, cook 30 sec until fragrant
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
2 cans (425 g each) pinto beans, rinsed and drained, or 720 ml cooked pinto beans	Add beans & water, stir, cover, cook 5 min	Uncover, mash half the beans, cook uncovered 3 min
120 ml water
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice (about 1/2 medium lime), to taste

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