Canned refried beans are quick and easy to prepare, but taking a shortcut often means inferior results. Is the extra effort ...

Add the beans to the pot, along with a few tablespoons of their cooking liquid (or water) if they’re very dry. Cook, stirring occasionally, until the beans are heated through, 3 to 5 minutes.

I crush the cooked, drained beans with a potato masher, then heat up the oil and add the onions, garlic, peppers and beans. Then add cooking liquid 1/ 4 cup at a time until it’s as thick or thin ...

1 teaspoon ground cumin. 1 teaspoon dried oregano. Cook the onion in the olive oil with the salt over medium heat in a large skillet until it’s soft, about 10 minutes.