Quick and easy refried beans

Total Time
19 min
8 min
11 min
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 oil

2 tsp

uncooked onion(s)

1 small, finely chopped

garlic clove(s)

2 medium clove(s), minced

ancho chile powder

½ tsp

ground cumin

½ tsp

canned pinto beans

15½ oz, (1 can), rinsed and drained

fat free vegetable broth

0 cup(s)

table salt

¼ tsp

cayenne pepper

1 pinch


2 Tbsp, chopped fresh


  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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