Smoky Refried Beans

• tablespoons canola oil↗2
• garlic cloves↗2
• (15 ounce) cans pinto beans, drained, reserving 1/4 cup of liquid (black beans also work well)↗2
• teaspoon cumin↗1
• teaspoon chili powder (less for a lower heat-tolerance)↗1
• lime↗1⁄2

Step-by-step instructions

1. 1

   Heat oil in a heavy skillet over medium-low heat.

2. 2

   Add whole garlic cloves and cook, turning once, until browned on both sides, about 5 minutes.

3. 3

   Smash garlic cloves with a fork just enough to break them open and flatten them a little.

4. 4

   Add pintos and liquid and cook until heated through, about 5 minutes.

5. 5

   Add spices and salt to taste. Stir well.

6. 6

   Turn the heat down to medium-low and smash beans with a big fork. You don't have to smash every single bean. Leave some whole for texture.

7. 7

   When mashed to your liking, squeeze the lime juice all over the beans and serve warm.

8. 8

   These beans make a great taco filling or tostada topping. My husband likes them mixed with a little salsa and eaten as a dip.