Quick and easy refried beans
1
Points®
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 chili 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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