When you don’t have all day to make refried beans and you can’t stand the canned ones, these are easy and delicious.


Total Time           20 min

Serves               6


  • 2 tablespoons canola oil
  • 3 garlic cloves, peeled
  • 2 (15 ounce) cans pinto beans
  • 1 teaspoon cumin
  • 1 teaspoon chili powder salt to taste
  • 1/2 lime, juiced


  • Heat canola oil in a heavy skillet over medium heat.


  • Cook garlic cloves in hot oil, turning once, until brown on both sides, 4 to 5 minutes.


  • Smash garlic cloves in skillet with a fork.


  • Stir pinto beans, cumin, chili powder, and salt into mashed garlic and cook until beans are thoroughly heated, about 5 minutes. Stir occasionally.


  • Smash bean mixture with a potato masher to desired texture. Squeeze lime juice over smashed beans and stir until combined.

These refried beans will go brilliantly with any Mexican inspired dish.

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