I long ago admitted I don’t make everything from scratch. One of the things I never made at home until recently was refried beans. Recently though, I haven’t liked the canned/packaged one’s, even after trying several different brands. I finally ended up making my own from canned pinto beans one night when we were having taco’s and I forgot to by a can of them.
I adapted this recipe basically from the one on the back of the can of Goya pinto beans, because I knew what I wanted in them and didn’t feel like taking the time to look up recipes.
Semi-Homemade Refried Beans
2 15.5 ounce cans pinto beans, undrained
1/2 cup diced fine yellow onion
1 Hot Cherry Pepper diced fine (optional, or use the equivalent of whatever hot pepper you like!)
2-3 garlic cloves, minced
1/4 teaspoon ground cumin
2 tablespoons vegetable oil
salt and pepper, to taste
Heat the vegetable oil in a medium-sized saucepan. Cook the onions in the oil for a few minutes until just starting to soften, then stir in the garlic and hot pepper, and cook for one more minute.
Pour the pinto beans into the saucepan (scrape the cans with a spoon to get all of the beans and liquid), add the ground cumin, salt, and pepper, and simmer for about 5 minutes.
Mash the beans with a potato masher or the back of a spoon, then continue to simmer, stirring occasionally, until the beans are desired consistency, about 5-10 minutes. Serve immediately.