Refried Beans

  • Total: 27 min
  • Prep: 15 min
  • Cook: 12 min
  • Yield: 2 to 3 servings
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One 15 1/2-ounce can pinto beans, drained and rinsed

3 tablespoons extra-virgin olive oil

1/2 medium onion, chopped

4 cloves garlic, minced

1 teaspoon ground coriander

1/2 teaspoon ground cumin

2/3 to 1 cup chicken broth, homemade or low-sodium canned

Kosher salt and freshly ground black pepper 

Kosher salt and freshly ground black pepper

1 tablespoon chopped fresh coriander (cilantro) (optional)


  1. Reserve about a third of the beans. Mash the rest of the beans in a medium bowl with a large fork. Set aside. 
  2. Heat the oil in a medium skillet over medium-high heat. Add the onion, and cook until lightly browned, about 4 minutes. Add the garlic and continue to cook, stirring, until lightly browned. Add the spices and cook until fragrant about 1 minute. 
  3. Add the mashed beans and half the broth; cook, stirring frequently, until slightly thickened, about 5 minutes. Add the reserved beans and the enough of the remaining broth to loosen up the beans. Simmer until the beans are thick but not pasty, about 2 minutes more. Season with salt and pepper to taste. Stir in the fresh coriander, if desired, and serve.

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