Easy Refried Beans
Ingredients
- 1 tablespoon olive oil
- ¼ cup finely chopped onion
- 2 cloves garlic, finely minced
- 2 cans (15-ounces each) pinto beans, rinsed and drained
- ½ to 1 cup water (see updated note!)
- 2 teaspoons white vinegar
- ¼ teaspoon salt
Instructions
- In a medium saucepan, heat the olive oil over medium heat. Add the onion and garlic and sauté for 2 to 3 minutes until the onions are translucent.
- Add the drained beans, water (start with 1/2 cup if you want to make sure beans aren't too thin), vinegar, and salt. Bring to a simmer. Cover the pot and cook at a gentle simmer for 5 minutes. Check once or twice to make sure the beans aren't sticking to the bottom of the pot; moderate heat as needed. Add additional water if the beans appear dry while cooking.
- Uncover and cook 2 to 3 minutes longer until thick and syrupy.
- Use a potato masher to mash the beans to desired consistency. Add additional salt to taste, if needed.
- Water can be added a little at a time to adjust consistency, if needed. Serve warm.
Notes
Water: based on comments, I've updated the water amount to start with 1/2 cup and add additional water, if needed (the original recipe called for a full 1 cup water). Brand of canned beans may be a factor here. I use the full 1 cup water when I make them, but it may be that I prefer refried beans a bit thinner than most. Keep in mind that the beans will thicken up quite a bit after sitting for 5 to 10 minutes off the heat.
Additions: a finely diced jalapeno can be added with the onions and garlic for heat.