Easy & Healthy Canned Refried Beans

Drain and thoroughly rinse 2 cans (15 ounces each) of pinto beans under cold water. This helps reduce sodium content. Set aside.

Heat 1 tablespoon of olive oil in a medium non-stick skillet or pot over medium heat. Add 1/2 cup of finely diced yellow onion and sauté until softened and translucent, about 5-7 minutes.

Add 2 cloves of minced garlic, 1 teaspoon of ground cumin, and 1/2 teaspoon of chili powder to the skillet. Cook for another 1 minute until fragrant, stirring constantly to prevent burning.

Add the rinsed pinto beans to the skillet along with 1/2 cup of water or vegetable broth and 1/2 teaspoon of salt. Bring the mixture to a simmer.

Once simmering, reduce heat to low and mash the beans using a potato masher or the back of a sturdy spoon until desired consistency is reached. For smoother beans, use an immersion blender or transfer to a regular blender (be careful with hot liquids).

Continue to cook on low heat for 5-10 minutes, stirring occasionally, allowing the flavors to meld and the beans to thicken. If they become too thick, add a tablespoon or two more water or broth until desired consistency.

Taste and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro if desired.