Description
Creamy and savory refried beans made with pinto beans, lard or oil, and aromatic spices. Perfect as a taco filling or a cozy side for any meal.
Ingredients
- 2 cups cooked pinto beans (about 1 15-oz can drained, or 1 cup dried beans cooked until tender)
- 1/2 cup onion, diced
- 2 garlic cloves, minced
- 2 tablespoons lard or vegetable oil
- 1/2 teaspoon ground cumin
- Salt to taste
- Water, as needed to loosen the beans
Instructions
- Heat 2 tablespoons lard or oil in a large skillet over medium heat until shimmering.
- Add the diced onion and cook, stirring occasionally, until translucent and tender, about 4–6 minutes.
- Stir in the minced garlic and cook for 30–60 seconds, until fragrant.
- Add the cooked pinto beans and ground cumin to the pan. Mash the beans to your preferred texture.
- If the beans look dry, add water a tablespoon at a time until creamy. Season with salt to taste.
- Reduce heat and simmer for another 5–10 minutes, stirring to meld the flavors.
- Serve warm as a side or filling.
Notes
Add a squeeze of lime for brightness or smoked paprika for warmth. Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican