These are fantastic in so many different recipes. Whenever I get one that calls for refried beans, I don’t even consider using the canned version anymore. I just pick up some pinto beans and make these at home. I pretty much always have all of the rest of the ingredients on hands so there is not much extra work or money involved. Me and the family prefer these over the other kind in every situation. Try them out on your family and see. You’ll find out what I’m talking about.
Check out what they are saying about this recipe over at All Recipes:
“When you don’t have all day to make refried beans and you can’t stand the canned ones, these are easy and delicious.”
You aren’t going to be disappointed in these beans!
2 tablespoons Wesson canola oil
2 garlic cloves, peeled
2 (15 ounce) cans Bush’s pinto beans
1 teaspoon cumin
1 teaspoon chili powder
salt to taste
1/2 lime, juiced
Heat canola oil in a heavy skillet over medium heat.
Cook garlic cloves in hot oil, turning once, until brown on both sides, 4 to 5 minutes.
Smash garlic cloves in skillet with a fork.
Stir pinto beans, cumin, chili powder, and salt into mashed garlic and cook until beans are thoroughly heated, about 5 minutes. Stir occasionally.
Smash bean mixture with a potato masher to desired texture. Squeeze lime juice over smashed beans and stir until combined.
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Quick Tip: Add in some finely chopped bacon… yummy!
Thanks again to All Recipes for this simple recipe.