1 15 oz can pinto beans

1 clove garlic, smashed

1 bay leaf

¼ teaspoon dried oregano

¼ teaspoon cumin

½ teaspoon salt

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Combine Ingredients: Add the can of pinto beans to a small saucepan. Add the smashed garlic, bay leaf, oregano, cumin, and stir to combine.
Cook the Beans: Bring the mixture to a boil over medium heat. Once boiling, reduce heat to medium-low and simmer for 15-20 minutes until the beans are soft.
Mash or Blend: Remove the bay leaf and mash the beans with a fork or potato masher for a chunkier texture. For smoother beans, blend using an immersion blender or regular blender.
Season and Serve: Add ½ teaspoon of salt, taste, and adjust seasonings as necessary. Serve warm with your favorite Mexican dishes.

Creamier Beans: For creamier refried beans, add a tablespoon of olive oil or a splash of vegetable broth.

Spicy Option: Add a diced jalapeño or cayenne pepper for a bit of heat.

Vegan Option: The beans are naturally vegan. For extra creaminess, add olive oil or plant-based milk.

Other Beans: You can substitute pinto beans with black beans or kidney beans.