Smoky Refried Beans

Name: Smoky Refried Beans
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 serving(s)
Ingredients: 2 tablespoons canola oil; 2 garlic cloves; 2 (15 ounce) cans pinto beans, drained, reserving 1/4 cup of liquid (black beans also work well); 1 teaspoon cumin; 1 teaspoon chili powder (less for a lower heat-tolerance); 1/2 lime

(47)

Recipe by groovyrooby

Once you've made your own beans you will never go back to the can. There simply is no substitute. They are quick, simple, and delicious.

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READY IN: 25mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

2

tablespoons canola oil
2

garlic cloves
2

(15 ounce) cans pinto beans, drained, reserving 1/4 cup of liquid (black beans also work well)
1

teaspoon cumin
1

teaspoon chili powder (less for a lower heat-tolerance)
¹⁄₂

lime

DIRECTIONS

Heat oil in a heavy skillet over medium-low heat.
Add whole garlic cloves and cook, turning once, until browned on both sides, about 5 minutes.
Smash garlic cloves with a fork just enough to break them open and flatten them a little.
Add pintos and liquid and cook until heated through, about 5 minutes.
Add spices and salt to taste. Stir well.
Turn the heat down to medium-low and smash beans with a big fork. You don't have to smash every single bean. Leave some whole for texture.
When mashed to your liking, squeeze the lime juice all over the beans and serve warm.
These beans make a great taco filling or tostada topping. My husband likes them mixed with a little salsa and eaten as a dip.

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