Refried Beans from Scratch
1 tablespoon extra-virgin olive oil
½ cup finely chopped yellow or white onion (about ½ small onion)
¼ teaspoon fine sea salt
2 cloves garlic, pressed or minced
½ teaspoon chili powder
¼ teaspoon ground cumin
2 cans (15 ounces each) black beans, rinsed and drained
½ cup water
1 tablespoon lime juice (about ½ medium lime), to taste
- In a medium saucepan over medium heat, warm the olive oil until shimmering. Add the onions and salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 5 to 8 minutes.
- Add the garlic, chili powder and cumin. Cook, stirring constantly, until fragrant, about 30 seconds. Pour in the drained beans and water. Stir, cover and cook for 5 minutes.
- Reduce the heat to low and remove the lid. Use a potato masher or the back of a fork to mash up about at least half of the beans, until you reach your desired consistency. Continue to cook the beans, uncovered, stirring often, for 3 more minutes.
- Remove the saucepan from the heat. Cover until you’re ready to serve.