A hearty and flavorful Mexican dish, refried beans are a versatile side that complements any meal or works great as a filling for tacos, burritos, and more.
Rinse the pinto beans and soak them overnight in water.
Drain the soaked beans and transfer them to a large cooking pot.
Add fresh water to the pot until the beans are covered by at least 3 inches of water.
Bring the water to a boil, then reduce the heat to maintain a gentle simmer. Cook until beans are tender, about 90 minutes.
Once beans are cooked, drain and reserve about a cup of the cooking liquid.
Heat olive oil in a skillet over medium heat. Add onion and garlic, sauté until onion is translucent.
Add the cooked beans, cumin, chili powder, and salt to the skillet.
Mash the beans coarsely with the back of a spoon or a potato masher, adding the reserved cooking liquid to achieve a creamy consistency.
Cook until the beans are heated through and the flavors blend, about 10 minutes.
