TIMING
PREP TIME
5 mins
COOK TIME
15 mins
TOTAL TIME
20 mins
These Quick and Easy Refried Beans are made easy using canned beans and made healthier without the refry.
Course: Appetizer, Side Dish
Servings: 5 (1/2 cup) servings
Author: Countryside Cravings
INGREDIENTS
- 1 (28 oz) (850 g) can pinto beans, drained and rinsed
- 1/2 cup (120ml) water
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon dried oregano
- salt, pepper, and cayenne pepper to taste
INSTRUCTIONS
- In a medium saucepan combine all the ingredients. Simmer over low heat for 5 minutes. Mash with a potato masher or the back of a spoon. (These will not be super smooth beans)
- Continue to cooker over low heat for 10 minutes or until they reach desired consistency. Stir occasionally to help prevent burning. (Beans will also thicken as they cool)
RECIPE NOTES
- Make ahead tip: Beans can be stored in the refrigerator for up to 4 days or frozen in an airtight container for up to 3 months.
- If you would rather use black beans they substitute well.
- These beans are vegetarian and vegan.
- They are also gluten free (just be sure to check your labels before purchasing to ensure they are gluten free).
Recipe by Malinda Linnebur. Click Here to View Site.
