Posted on December 7, 2011

Skillet Refried Beans

  • Serves 2
  • Preparation Time: 35-45 minutes

INGREDIENTS:

  • 1 small onion, finely diced
  • 15 ounce can pinto beans (undrained)
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder paprika

Sure canned refried beans are easy, but you just can’t top the taste of homemade. The little effort required here is so worth it — these beans are fantastic!

Instructions:

Line a skillet with a thin layer of water and saute onion over high heat until translucent and most of the water has cooked off.

Add cumin, chili powder and a few dashes of paprika, stirring to coat the onions. Add beans with their juices and stir to combine.

Reduce heat to low and mash beans well using a fork or potato masher. It will look very soupy, but don’t be alarmed.

Crank the heat up to high and bring to a boil. Once boiling, reduce to medium and simmer 10 minutes. If the beans start popping and splashing, cover for a few minutes, then uncover.

Stir every minute or so, scraping along the bottom to lift the beans. After 10 minutes the liquid should have significantly reduced. It may still be a little soupy, that is alright, it will thicken as it cools. However, if its really soupy, cook longer.

Add salt and pepper to taste then serve.

Lindsay S. Nixon

Lindsay S. Nixon is the author of Happy Herbivore AbroadThe Happy Herbivore Cookbook, and Everyday Happy Herbivore. She creates quick-n-easy, no-fuss, low-fat recipes using wholesome everyday ingredients. Visit HappyHerbivore.com for recipes and updates from Lindsay.

View all contributions by Lindsay S. Nixon