Start by filling a tall glass with ice.
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Add the garlic, chili powder, and cumin. Cook for another 30 seconds until fragrant. Pour in the drained beans and 2 TBSP of water. Stir, cover, and cook for 5 minutes.
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Reduce the heat to low and remove the lid from the saucepan. Mash the beans with a potato masher or the back of a fork until you reach your desired consistency. Cook the beans for 3 more minutes.
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Remove the saucepan from the heat and stir in the cilantro and lime juice. Season with the sea salt and add a splash of water if the beans seem too dry. Your refried beans are ready to serve!
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