Drain beans from the can. Reserve 1/4 cup of the liquid from the can. Using liquid from the can is optional. You can definitely use other liquid broth completely. So, this recipe uses only 1 heaping cup of beans from the can (we bought one big can from Kroger). We reserve the rest for our next refried beans as we like ours freshly made. Pls know that, this dish is very flexible. All ingredients can be adjusted to your need and liking. With that being said, you sure can use 1 whole can 😉

Prep the rest of the ingredients - the broth, the garlic, brown onion and butter. We use homemade plain chicken soup. Alternatively you can use other type of broth or stock. Reserve ¼ - ⅓ cup of liquid from the can to be added to the beans if you like. But that's optional.

Add 2 tbsp of butter onto hot skillet. Toss in finely chopped brown onion & sauté until translucent. Add garlic. Sauté over medium heat until light golden. Add beans & broth. Start with 1/3 cup of broth (or any cooking liquid of your choice). Add more liquid as needed later. Once beans are heated, mash using potato masher or the back of the spatula, fork or big spoon. Check if you like the consistency. Add ¼ cup more liquid if needed. Note: You can use blender for a very smooth texture.

Add more or less liquid until you are satisfied with the consistency. We make ours to the consistency/thickness of a spreadable jam. In some mexican restaurants, their beans are somewhat very thick, so it all depends on personal preference. Season with bouillon or just salt and pepper to taste. Mix well and heat through over low heat for few mins. Remember to taste & adjust seasonings if needed. Turn off the heat. Add 2 teaspoons of lime or lemon juice. Mix well & Serve.