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Rich, savory chicken liver pâté served in a rustic bowl with fresh herbs and lime, perfect for appetizer or spread.

Refried Beans

Paola Westbeek Profile PicturePaola Westbeek
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Appetizer, entree or side dish
Cuisine fusion (american/mexican), tex-mex
Servings 2
Calories 254 kcal

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1/2 small onion chopped
  • 2 cloves garlic minced
  • 1/8 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1 can pinto beans (15 1/2 ounces) rinsed and drained
  • 2 tablespoons water
  • 1 tablespoon chopped fresh cilantro
  • 1/2 tablespoon lime juice
  • Pinch of fine sea salt

Instructions
 

  • In a medium frying pan, heat the olive oil and add the onions. Cook until they have softened and are turning translucent, about 5 minutes.
    Sautéing chopped onions in a black skillet for baking or cooking.
  • Add the garlic, chili powder, and cumin. Cook for another minute until fragrant. Add the beans and the water. Stir, cover, and cook for 5 minutes.
    Minced onions and spices cooking in a black skillet for garlic or onion-based recipes.
  • Reduce the heat to low and remove the lid from the pan. Mash the beans with a potato masher or the back of a fork until you reach your desired consistency. Cook the beans for 4 more minutes.
    Cooked pinto beans with sautéed onions in a skillet, ready for a delicious homemade meal.
  • Remove the pan from the heat and stir in the cilantro and lime juice. Season with the sea salt and add a splash of water if the beans seem too dry. Your refried beans are ready to serve!
    Savory ground beef and bean stew in a skillet with fresh parsley garnish.

Nutrition

Calories: 254kcalCarbohydrates: 36gProtein: 10gFat: 8gSaturated Fat: 1gSodium: 574mgFiber: 10g
Keyword bean dip, easy refried beans, healthy refried beans, homemade refried beans,, Mexican Side Dish, pinto beans, refried beans recipe, vegetarian refried beans
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