Ingredients
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2 tbsp canola oil
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1/2 cup finely chopped white onion
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1 tbsp minced garlic
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1/2 tsp ground cumin
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2 (15.5 oz) cans reduced - sodium pinto beans, drained and rinsed
Steps
1
In a large heavy-duty skillet, heat the oil on medium-high. Add the onion and cook 5 min., stirring often. Add the garlic and cumin. Cook until golden, 30 sec.–1 min., stirring often.
2
To skillet, add the pinto beans and ⅔ cup water. Heat mixture to a boil on high. Reduce heat to simmer and cook 5 min., stirring occasionally.
3
With a potato masher, mash the beans until almost smooth. Cook another 5 min., stirring often. Season with salt to taste.
Tips
Refried beans can be refrigerated for up to 1 week or frozen for up to 2 months. Defrost, reheat, and serve as a side, in tacos, or over nachos garnished with cilantro.
