A great side or on tortillas or tostadas. Use for other Mexican dishes such as carne asada, quesadillas, or carnitas.
This is the very rare occasion I’ll recommend using beans from a can. Otherwise, I normally cook dried beans in my Instant Pot, as I have in my other recipes.
EQUIPMENT: cast iron skillet
Refried Pinto Beans
Cuisine: MexicanDifficulty: EasyServings
4
servingsPrep time
15
minutesCooking time
15
minutesIngredients
1 tablespoon extra-virgin olive oil
1/2 cup finely chopped yellow or white onion
1 tablespoon minced garlic, from a jar
1/2 teaspoon chipotle chili powder
1/2 teaspoon ground cumin
1 can (16-oz.) refried pinto beans
1 large tomato, chopped
1/2 jalapeño, ribs and seeds removed, finely chopped
filtered water, if needed
sea salt, to taste
a few grinds freshly ground black peppercorns
chopped fresh cilantro
Directions
- Place cast iron skillet over medium high heat. Add olive oil.
- As soon as the olive oil starts to shimmer add the onions and garlic. Stir until aromatic.
- Add chili powder and cumin. Stir until aromatic.
- Stir in tomatoes and jalapeño.
- Add the canned beans. Stir for 5 minutes.
- Reduce the heat to low.
- Add water if needed to achieve consistency.
- Add salt and pepper to taste. Go easy on the salt, you can’t remove it. Also, keep in mind that if you’re serving it with salty food that will add to the salty flavor.
- Stir. Taste and correct all seasonings.
- Remove the skillet from heat. Cover until ready to serve.
- Garnish with cilantro.
