Easy Refried Beans
If you are used to just heating up refried beans out of a can, give these a try. While they are still based on canned beans, they elevate the flavor and creaminess of any dish you add them to. They are easy to make, and the flavor is well worth the effort. If you cheat and add more butter, I won't tell anyone. Pair these with warmed up tortilla chips and you have a great snack or addition to a meal.
Easy Refried Beans
2 tablespoons butter
1/4 cup onion, chopped
2 garlic cloves, minced
2 14 1/2-ounce cans refried beans
salt and black pepper, to taste
1 cup mixed Mexican-style shredded cheeses
Melt the butter in a skillet over medium heat. Add the onion and cook until soft. Add the garlic and continue cooking for 45 seconds more. Add the refried beans and stir with wooden spoon until well combined. Continue cooking over medium-low heat for 10 to 15 minutes, stirring frequently to prevent burning. Season with salt and black pepper. Add a pinch of cayenne pepper, if desired. If the beans are still too thick for your liking, add water in 1/4 cup increments to get the consistency you want.
Top the refried beans with the Mexican cheeses. To melt the cheese, cover the skillet with a lid, or place the skillet (oven-proof only) under the oven-broiler for 1 or 2 minutes. Serves 4 to 6.
