Refried beans, a simple recipe, that only requires a few ingredients. It’s a delicious dip, but you can also use it to make all kinds of Mexican dishes.
1 tbsp extra virgin olive oil (optional)
2 cloves of garlic, sliced
1/4 onion, chopped
1 15-ounce can of pinto beans (425 g), drained and rinsed, see notes
1/2 tsp ground cumin
1/4 tsp salt
1/8 tsp red pepper flakes (optional)
1/4 cup water (60 ml)
Heat the oil in a skillet and cook the garlic and onion over medium-high heat for about 5 minutes or until golden brown, stirring occasionally. If you’re oil-free, just use some water or vegetable stock instead of the oil.
Add the beans and spices (cumin, salt and red pepper flakes), stir and cook over medium heat for 2-3 minutes, stirring frequently.
Add the water and simmer for 5-10 minutes more, stirring occasionally.
Finally, mash the beans using a potato masher, a fork or an immersion blender (my favorite one).
Serve immediately (I add some chopped fresh cilantro on top) or keep leftovers in an airtight container in the fridge for 4-5 days.
Any type of beans is okay. You can also use 1 and 1/2 cups of cooked beans (250g), if you don’t want to use canned beans.
If you want to reduce the amount of sodium, just wash really well the canned beans or add less salt.