Refried beans aren’t really refried at all! Refried beans are actually just mashed pinto or black bean with savory items added like sauteed garlic and onions and a little liquid to make them smooth.
I must say that they even taste better the next day. Since we could eat these for breakfast, lunch and dinner, we make a huge batch and freeze them. This way when you need a quick stash of tasty beans you have them pretty much ready to go.
2 cups of cooked pinto beans
3 tablespoons olive oil, or butter
½ medium onion, chopped
4 cloves garlic, minced
1 teaspoon ground coriander
½ teaspoon ground cumin
2/3 to 1 cup vegetable broth or stock
Sea salt and freshly ground pepper to taste
- In a medium sized mixing bowl, mash 2/3 of the cooked beans with a large fork and set aside
- Heat oil in a heavy skillet or frying pan over medium heat. Add the onion and cook until lightly browned, about 4 minutes. Add the garlic and continue to cook, stirring, until fragrant. Add the spices and cook 1 minute more
- Add the mashed beans and half the broth, cook, stirring frequently, until slightly thickened, about 5 minutes
- Add the reserved beans and the more of the broth to loosen up the beans. Simmer until the beans are thick but not too pasty, about 2 minutes
- Season with salt and pepper to taste
- Stir in the coriander, if desired, and serve