Step by step

Method

4 steps

1. 1

   Warm 1 tablespoon oil in a skillet over medium. Cook ½ small white onion (finely diced) 4–5 minutes until soft and lightly golden — that sweet onion edge is the flavor base.

2. 2

   Add 1 minced garlic clove and ½ teaspoon cumin; stir 30 seconds until fragrant. Tip in 2 cans pinto beans (drained and rinsed), ½ cup low-sodium broth, and ½ teaspoon kosher salt.

3. 3

   Mash with a potato masher until mostly smooth but leave some whole beans for texture. Simmer 5–7 minutes, stirring often, until thick and creamy enough to mound on a spoon. If it tightens too much, splash in more broth; if it's thin, keep simmering uncovered.

4. 4

   Stir in 1 tablespoon lime juice. Taste for salt. Top with crumbled queso fresco and cilantro if you have them. You want creamy skillet refried beans with cumin and lime — not pasty dry mash or bland bean puree from a can lid.