Skillet Refried Beans
A creamy, flavorful pantry staple that comes together in fifteen minutes
Why This Recipe Works
Using a food processor to blend a portion of the beans creates a creamy base while leaving enough texture for a satisfying, authentic-feeling mash. It is a quick pantry trick that avoids the hours-long simmer of traditional dried beans.
Instructions
Process most of the beans and water in a food processor until smooth, about 30 seconds, scraping down the sides of the bowl as needed. Add the remaining cup of beans and pulse until they are coarsely chopped but still have some texture, about 5 pulses.
Heat the oil in a 12-inch nonstick skillet over medium heat until it shimmers. Add the onion and salt and cook until the onion is softened and translucent, about 5 minutes.
Stir in the tomato paste, garlic, cumin, chile powder, and oregano. Cook until the spices are fragrant and the tomato paste has darkened slightly, about 1 minute.
Stir in the bean mixture. Cook, stirring constantly, until the flavors meld and the beans have thickened slightly, about 3 minutes.
Remove the skillet from the heat and stir in the cilantro and lime juice. Season with additional salt and pepper to taste, adding a splash of hot water if needed to reach a spreadable consistency. Serve warm.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 4 days. Freezes well for 2 months.
