Five-Minute Refried Beans
Layer ‘em in a dip. Spread ‘em on toast. Roll ‘em in a burrito. There are so many ways to enjoy these flavorful beans.
|Serving size:||About 1/3 cup|
|Prep time:||5 minutes|
|Cook time:||10 minutes|
|Total time:||15 minutes|
Skillet, Can Opener, Measuring Cups and Spoons
Large Spoon for Mashing, Spoon for Stirring
Recipe adapted from Oregon State University’s Food Hero
1 1/4 cups, or 1 16 ounce can no salt added beans (pinto, black, or other type)
1 tablespoon olive or vegetable oil
2 tablespoons onion, chopped
1 clove minced garlic or 1/4 teaspoon garlic powder
1/4 teaspoon ground cumin or 1/2 teaspoon chili powder
- Before you begin, wash your hands, surfaces, utensils, and tops of cans.
- Drain beans and rinse to reduce juices.
- Heat oil in a skillet on medium heat. Add onion and garlic. Sauté until onion is soft.
- Add beans and onion to skillet. Using a potato masher or back of spoon, scrunch beans and cumin into onion mixture in skillet.
- Drain beans. Add 1 tablespoon of water at a time until desired consistency is reached.
- Cook and stir bean mixture on medium heat until heated through; 3-5 minutes.
Refried beans make a delicious spread to put onto toast for breakfast, or a quick snack!
Refried beans can be served in a variety of ways: A thicker consistency like peanut butter, or a softer spread like hummus.