Mexican Refried Beans

Four ingredients and a microwave. That’s all it takes to make refried beans that taste worlds better than anything from a can. Canned pinto beans get drained (save some of that starchy liquid), mashed with garlic that’s been sizzled in olive oil, and zapped until hot and creamy.

The reserved bean liquid is what gives these their smooth, creamy texture. Without it, you’ll end up with a dry, pasty mound. A third of a cup stirred into the mashed beans loosens everything up and creates that saucy consistency you want in good refried beans. The starch in the liquid also thickens slightly as it heats, giving the beans body without adding fat.

Cooking the garlic in olive oil for 45 seconds before adding the beans toasts it just enough to mellow the raw bite and release its aroma. Using olive oil instead of lard keeps this lighter while still adding richness.

Pro Tips

• Don’t over-mash. Leave some texture. Completely smooth refried beans taste like baby food. A few chunky pieces mixed in gives you something to actually bite into.
• Cover with wax paper, not plastic wrap, in the microwave. Wax paper prevents splatters while letting steam escape so the beans don’t get watery.
• These thicken as they cool. If you’re making them ahead, add a splash of water or broth when reheating.

Variations

• Stir in a pinch of cumin and a squeeze of lime juice for more depth and brightness.
• Top with crumbled queso fresco and chopped cilantro for a more traditional Mexican finish.
• Add a spoonful of canned chipotle in adobo for smoky heat that transforms the whole dish.