Let’s be honest—refried beans are often treated like a sidekick. But not in my kitchen. This recipe takes them from background filler to the star of the plate. Creamy, smoky, rich, and deeply ...

Simmer the beans for about five minutes until some of that liquid has boiled off, then get to smashing. A potato masher will do the most thorough job, but a wooden spoon will work in a pinch.

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. Add the garlic, cook for ...