Mashed Pinto Beans

Mashed Pinto Beans

Creamy mashed pinto beans simmered with onion and garlic, then smashed to a rustic, hearty finish.

Total 55 min Makes 4 servings Calories 210/serving

Dietary

Wheat free, Dairy free, Nut free

Allergens

Red meat

These mashed pinto beans are simmered until tender with onion, garlic, and a touch of smoky seasoning, then roughly mashed for a creamy, textured side. They pair naturally with rice, tortillas, or grilled meats, and make a satisfying stand-in for refried beans with less fuss.

Ingredients

  • 2 tablespoons lard or vegetable oil
  • 1/2 small onion, diced
  • 2 cloves garlic, minced
  • 2 (15 oz) cans pinto beans, undrained
  • 1/2 cup chicken broth or water
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • 1 salt, to taste
  • 1 black pepper, to taste

Method

  1. Heat the lard or oil in a 9-inch skillet over medium heat.

  2. Add the diced onion and cook, stirring occasionally, until softened and translucent.

  3. Add the minced garlic and cook, stirring, until fragrant.

  4. Pour in the pinto beans with their liquid, the chicken broth, cumin, and chili powder. Stir to combine.

  5. Bring to a gentle simmer, then reduce heat to low and cook, stirring occasionally, until the beans are very tender and the liquid has reduced slightly.

  6. Remove from heat and mash the beans with a potato masher or the back of a wooden spoon to your desired consistency, leaving some texture.

  7. Season with salt and black pepper to taste. If the mash is too thick, stir in a splash of broth or water to loosen it.

  8. Serve warm as a side dish.

Rate this recipe

★ 3.8 (1)

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    Mashed Pinto Beans

    These mashed pinto beans are simmered until tender with onion, garlic, and a touch of smoky seasoning, then roughly mashed for a creamy, textured side. They pair naturally with rice, tortillas, or grilled meats, and make a satisfying stand-in for refried beans with less fuss.

    55 min 4 servings 210 cal

    Ingredients

    • 2 tablespoons lard or vegetable oil
    • 1/2 small onion, diced
    • 2 cloves garlic, minced
    • 2 (15 oz) cans pinto beans, undrained
    • 1/2 cup chicken broth or water
    • 1/2 teaspoon ground cumin
    • 1/4 teaspoon chili powder
    • 1 salt, to taste
    • 1 black pepper, to taste

    Method

    1. 1

      Heat the lard or oil in a 9-inch skillet over medium heat.

    2. 2

      Add the diced onion and cook, stirring occasionally, until softened and translucent.

    3. 3

      Add the minced garlic and cook, stirring, until fragrant.

    4. 4

      Pour in the pinto beans with their liquid, the chicken broth, cumin, and chili powder. Stir to combine.

    5. 5

      Bring to a gentle simmer, then reduce heat to low and cook, stirring occasionally, until the beans are very tender and the liquid has reduced slightly.

    6. 6

      Remove from heat and mash the beans with a potato masher or the back of a wooden spoon to your desired consistency, leaving some texture.

    7. 7

      Season with salt and black pepper to taste. If the mash is too thick, stir in a splash of broth or water to loosen it.

    8. 8

      Serve warm as a side dish.