Quick and easy refried beans
- Total Time
These refried beans are not quite as good as those made with slow-cooked dried beans, but almost—and they’re ready in about 15 minutes! Sautéed onion and garlic, ancho chile, and cumin added to the beans before they’re mashed gives them a simmered-for-hours taste
olive oil2 tsp
uncooked onion(s)1 small, finely chopped
garlic clove(s)2 medium clove(s), minced
ancho chile powder½ tsp
ground cumin½ tsp
canned pinto beans15 ½ oz, (1 can), rinsed and drained
fat free vegetable broth⅔ cup(s)
table salt¼ tsp
cayenne pepper1 pinch
cilantro2 Tbsp, chopped fresh
- 1 Heat oil in large nonstick skillet over medium heat. Add onion and cook, stirring frequently, until golden, about 5 minutes. Add garlic, chile powder, and cumin; cook, stirring constantly, just until fragrant, about 2 minutes.
- 2 Add beans, broth, salt, and cayenne; cook, stirring occasionally, until hot, about 2 minutes. Coarsely mash beans with potato masher or back of spoon. Cook, stirring occasionally, until slightly thickened, about 2 minutes. Stir in cilantro.
- Serving size: (scant 1/2 cup)