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Quick and easy refried beans

1
Points® value
Total Time
19 min
Prep
8 min
Cook
11 min
Serves
4
Difficulty
Easy
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

Ingredients

Olive oil

2 tsp

Uncooked onion

1 small, finely chopped

Garlic

2 clove(s), minced

Ancho chile powder

½ tsp

Ground cumin

½ tsp

Canned pinto beans

15½ oz, (1 can), rinsed and drained

Vegetable broth

⅔ cup(s)

Table salt

¼ tsp

Cayenne pepper

1 pinch(es)

Cilantro

2 Tbsp, chopped fresh

Instructions

  1. 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. 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.
  3. Serving size: (scant 1/2 cup)

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