2 cans16 ounces eachHanover Pinto Beansrinsed and drained, or 3 cups cooked pinto beans
1tablespoonextra-virgin olive oil
½ cupfinely chopped yellow or white onion (about ½ small onion)
¼teaspoonfine sea salt
2clovesgarlic, pressed or minced
¼ teaspoonground cumin
2 tablespoonschopped fresh cilantro
1tablespoonlime juice about ½ medium lime, to taste
1. 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.
2. 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.
3. 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.
4. Remove the saucepan from the heat and stir in the cilantro and lime juice. Taste, and add more salt and lime juice if necessary. If the beans seem dry, add a very small splash of water and stir to combine. Cover until you’re ready to serve.
TIPSChop the onions very small and be sure to cook them until tender. This is key to achieving a creamy texture. If the onions are too large or undercooked, (low & slow) they will be distracting and crunchy.Mash the beans as much as you’d like. I usually stop when the beans are half to three-quarters mashed, but you can mash them completely if you’d like perfectly creamy refried beans. (You’ll get even smoother results if you blend these beans in a food processor. I don’t recommend trying the blender since they are so thick.)Use black beans if you prefer. Black beans aren’t as easily blended as pinto beans, so they’ll probably be a little chunkier. If you love black beans, Hanover Black Beans area a great choice!Add peppers for even more flavor. You can add a finely chopped bell pepper (any color) or jalapeño pepper(s) / green chilies with the onion, for beans with extra flavor and texture. Jalapeños will make the beans spicier— removing the seeds and membranes first so you have more control over the spice level. Also, you can add some smoked paprika for another type of heat