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Refried Beans
Refried beans make a great dip for tortilla chips or the perfect topping for a taco or burrito.
Course
Dip, sidedish
Cuisine
Mexican
Keyword
Mexican Food, refried beans
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
4
servings
Author
Chef Ben Kelly
Ingredients
Refried Beans
1
can
Pinto Beans
2
tsp
olive oil
2
tsp
oregano
1/2
tsp
cumin
1/4
tsp
smoked paprika
1
tsp
onion powder
1
tsp
garlic powder
1/4
tsp
cayenne
1/8
tsp
cinnamon
1
tsp
kosher salt
1
cup
water or stock
+ more as needed
1
lime, juiced
Instructions
Drain and rinse the pinto beans.
Heat a medium skillet over medium-high heat. Add the olive oil and the drained beans. Sauté for a minute or two.
Add the spices to the beans and sauté for another minute.
Pour in the water, bring to a boil, then reduce the heat to medium-low and simmer for 10 minutes. You can add more water if the level gets too low.
Using a wooden spoon or potato masher, mash the beans into a smooth paste.
Season to taste with salt and lime juice.
Serve hot, or store in the fridge for up to four days.