1/3 cup vegetable oil or lard or bacon grease
2 cups cooked or canned pinto, black, or pink beans (one 15-ounce can, rinsed and drained)
1 small yellow onion, chopped
1⁄2 teaspoon cumin
1⁄2 teaspoon chili powder
1/4 teaspoon cayenne
Salt and pepper
Heat 1⁄3 cup oil or lard or bacon grease in a large skillet over medium-high heat. When the oil is hot, add the beans, mashing them with a potato masher until they’re partly broken up. Add the onion, cumin, chili powder, cayenne, and a sprinkle of salt and pepper. Cook, continuing to mash, until the beans are mostly broken down and the onion is lightly cooked, 3 to 5 minutes.
If the mixture is too thick, stir in bean cooking liquid or water until it’s the consistency that you like. Taste and adjust the seasoning.
Refried White Beans with Rosemary
Substitute olive oil for the vegetable oil and use white beans. Substitute 2 teaspoons minced fresh rosemary for the cumin, chili powder, and cayenne.
Adapted from How to Cook Everything Fast by Mark Bittman.