Refried beans are delicious and simple to make. Refried beans are ready in 25 minutes with canned beans! These beans are vegan, gluten-free, and healthy.
– 1 tablespoon extra-virgin olive oil – ½ cup finely chopped yellow or white onion (about ½ small onion) – ¼ teaspoon fine sea salt – 2 cloves garlic, pressed or minced – ½ teaspoon chili powder – ¼ teaspoon ground cumin – 2 cans (15 ounces each) pinto beans, rinsed and drained, or 3 cups cooked pinto bean – ½ cup water – 2 tablespoons chopped fresh cilantro – 1 tablespoon lime juice (about ½ medium lime), to taste
Warm olive oil in a medium saucepan over medium heat until shimmering. Add onions and salt. Cook the onions for 5–8 minutes, stirring occasionally, until softened and translucent.
Stir in garlic, chilli powder, and cumin. Stir constantly until fragrant, 30 seconds. Pour in drained beans and water. Stir, cover, and cook 5 minutes.
Turn down the heat and take the lid off. Mash up at least half of the beans with a potato masher or the back of a fork until you get the consistency you want.
Leave the lid off and stir the beans often for three more minutes. Take the pan off the heat and add the lime juice and cilantro.
If you think it needs it, add more salt and lime juice. To make the beans less dry, add a splash of water and mix them in. Put a lid on it and wait to serve.