Smoky Skillet Refried Pinto Beans

⏱ 30 min · Serves 4

Creamy, deeply savoury refried beans made from scratch-tasting tinned pintos, with charred onion, garlic and a whisper of chipotle. Ready in half an hour and better than any tin — pile onto tortillas, spoon beside rice, or eat with chips straight from the pan.

Per serving: 320 kcal · 13.0g protein · 32.0g carbs · 15.0g fat

Ingredients

• 3 tbsp lard, bacon fat, or olive oil
• 1 medium white onion, finely chopped
• 4 garlic cloves, thinly sliced
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 chipotle in adobo, finely chopped (or 1 tsp chipotle paste)
• 2 x 400g tins pinto beans, drained but liquid reserved
• 150ml water or chicken/vegetable stock
• 1 tsp fine salt, plus more to taste
• Juice of 1/2 lime
• 2 tbsp chopped coriander, to serve
• Crumbled feta or queso fresco, to serve (optional)

Method

1. Heat the lard or oil in a wide heavy skillet over medium-high heat until shimmering.
2. Add the onion with a pinch of salt and fry for 6-8 minutes, letting it catch and brown at the edges — those charred bits are the flavour.
3. Stir in the garlic, cumin and oregano and cook 1 minute until fragrant, then add the chipotle and cook 30 seconds more.
4. Tip in the drained beans and the water or stock. Add the salt and bring to a brisk simmer.
5. Mash the beans directly in the pan with a potato masher or the back of a wooden spoon, leaving some texture. Keep mashing and stirring for 8-10 minutes as the liquid reduces.
6. Loosen with splashes of the reserved bean liquid until you have a thick, spoonable, glossy purée — remember they firm up as they cool.
7. Take off the heat, stir in the lime juice and taste for salt. Scatter with coriander and cheese, if using, and serve hot.