Prep 15 mins
Cook 0 mins
A real nice side to a spicy Mexican dish. And these are so much tastier than canned refried beans, while still taking advantage of canned rather than dried beans. The recipe comes from Light & Tasty.
- 2⁄3 cup onion, finely chopped
- 4 teaspoons canola oil
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon cayenne pepper
- 2 (15 ounce) cans pinto beans, rinsed and drained
- 1⁄2 cup water
- 4 teaspoons lime juice
- In a large saucepan, saute the onion in oil until tender.
- Stir in the garlic, cumin, salt and cayenne; cook and stir for 1 minute.
- Add beans and mash (I use a potato masher).
- Add water; cook and stir until heated through and water is absorbed. It only takes a few minutes.
- Remove from heat, and stir in lime juice.
Delicious! My husband and I loved this. So much better than canned beans and fast and easy to prepare.
Love it! I have made these several times. No changes except for a pinch of sugar and fresh chopped cilantro. Great recipe!
These tasted excellent, even though I did make a few tweaks: I used 1 whole small-ish onion, 1 Tablespoon oil, 4 heaping tsp. garlic from the jar, no water, and only 2 tsp. lime juice. To the reviewer that said there was "something missing", I think it might've been the lime juice, because I felt the same way before I put some in. Then, once I put some in, they were perfect. I also thoroughly drained, but didn't rinse, the beans. I took everything off of the heat before mashing them, because I found that the bottom was cooking too much for my liking. I made this recipe to use in Recipe #238239, but I will definitely save it to make as a side dish for a Mexican meal, because they're really good. Thanks so much for posting this!