queso frescoMonterey Jack, or vegan cheese (optional)
chopped cilantroto garnish
Heat oil in a skillet over medium heat. Add the chopped onions, chili powder, and ground cumin. Cook, stirring occasionally for 5 minutes, until softened. Add the garlic, stir and cook for an additional minute.
Add the beans and water. Bring to a boil then reduce heat and simmer for 5 minutes.
Mash beans with a potato masher or the back of a large spoon to desired consistency. If beans are too dry, add more water. If there is too much liquid, continue cooking until they reduce down.
Season with salt to taste, and remove from heat. Serve with vegan, Monterrey Jack, or queso fresco cheese, and chopped cilantro, if desired.
Substitute pinto beans for traditional refried beans.
Use lard or bacon grease for even more flavor.
For a smokier flavor use chipotle chili powder instead of regular.
For added heat, substitute cayenne powder. Start with .25 teaspoon and work your way up from there.
For a smoother texture puree in a food processor or blender.
Garnish with sliced jalapeño peppers, sliced green onions, and any combination of cheeses that your family loves.
Store beans in an airtight container in the refrigerator for up to 3 days. Reheat in a small pan over medium heat, slowly adding additional liquid until you reach your desired consistency and they are heated through.