To make refried beans from canned beans, follow this simple method:

Ingredients

• 2 cans (15 ounces each) pinto beans, rinsed and drained (or black beans as an alternative)
• 1 tablespoon olive oil (or other cooking oil)
• ½ cup finely chopped onion
• 2 cloves garlic, minced or pressed
• ½ teaspoon chili powder
• ¼ teaspoon ground cumin
• ½ cup water or bean liquid (from the can)
• Salt to taste
• Optional: fresh cilantro and lime juice for garnish and flavor enhancement

Instructions

1. Heat the olive oil in a medium saucepan or skillet over medium heat until shimmering.
2. Add the chopped onion and a pinch of salt. Cook, stirring occasionally, until the onions soften and become translucent, about 5-8 minutes.
3. Stir in the garlic, chili powder, and cumin. Cook for about 30 seconds until fragrant.
4. Add the rinsed and drained beans along with ½ cup of water or reserved bean liquid. Stir and cover the pan. Let it cook for about 5 minutes.
5. Reduce heat to low, remove the lid, and mash about half of the beans with a potato masher or the back of a fork until you reach your desired consistency.
6. Continue cooking uncovered, stirring often, for another 3 minutes until the beans thicken.
7. Remove from heat and stir in chopped fresh cilantro and lime juice if desired. Adjust salt and lime juice to taste. If the beans are too dry, add a small splash of water and stir.

Serve warm as a side dish or use as a filling for burritos, tacos, or other Mexican dishes

Tips

• For smoother beans, blend with an immersion blender or food processor.
• You can keep some beans whole for texture.
• Adding spices like smoked paprika, cayenne, or garlic powder can enhance flavor.
• Use the bean liquid (aquafaba) to adjust consistency instead of plain water for more flavor

This method takes about 20-25 minutes and is quick, easy, and healthy