Skillet Refried Beans

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i didnt make this but just sharing it - Sure canned refried beans are easy, but you just can’t top the taste of homemade. The little effort required here is so worth it — these beans are fantastic!

Difficulty: Easy - for beginners
Serves: 2

Preparation time:
Cooking time:

Dietary guidance: v v d 

Tags: appetizer ·

Ingredients

1 small onion, finely diced
15-oz can pinto beans (undrained)
1 tsp ground cumin
1/2 tsp chili powder paprika

Method

Line a skillet with a thin layer of water and saute onion over high heat until translucent and most of the water has cooked off. Add cumin, chili powder and a few dashes of paprika, stirring to coat the onions. Add beans with their juices and stir to combine. Reduce heat to low and mash beans well using a fork or potato masher. It will look very soupy, but don’t be alarmed. Crank the heat up to high and bring to a boil. Once boiling, reduce to medium and simmer 10 minutes. If the beans start popping and splashing, cover for a few minutes, then uncover. Stir every minute or so, scraping along the bottom to lift the beans. After 10 minutes the liquid should have significantly reduced. It may still be a little soupy, that is alright, it will thicken as it cools. However, if its really soupy, cook longer. Add salt and pepper to taste then serve.

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