I used to buy so many cans of refried beans, you would think I would be a refried bean by now. We used them in burritoes, tostadas, tacos, enchiladas, even quesadillas. They are a staple in my house, and clean eating wasn’t going to stop us from eating them. The idea for this recipe came from , but of course I made a few adjustments 🙂
The best part about this recipe is that it is insanely quick! You don’t have to soak the beans overnight or go through a grueling process – because the can already soaks them in salt water! There really isn’t even a need to add extra salt due to that, but everyone has their own tastes.
And now, ladies and gentlemen, for the
1 can Trader Joes Organic pinto beans, packed in sea salt and water
2 tbsp extra virgin olive oil or uncured bacon grease
2 tsp granulated garlic
2 tsp onion powder
1 tsp cumin
1 tsp. black pepper
Salt to taste
Pour oil into medium skillet over medium heat. Once oil is hot, pour in beans with their liquid. Using a potato masher, mash beans in skillet as they cook to desired consistency. Add spices as you mash to mix well. Beans will appear a little liquidy until they cool a little, then they should be at desired consistency. Serve as a side dish or in any recipe that calls for them. Serves 3-4 as a side dish or in recipes.
NOTE: When you want to feed more, double the recipe and increase the size of your skillet 😉