Refried Beans

Yes: cook completely and store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months; reheat gently on the stovetop over medium heat, stirring frequently and adding a splash of broth if they've thickened too much.

Black beans, kidney beans, and even chickpeas work well and follow the same method; black beans will create darker, earthier refried beans with a slightly different flavor.

Too thick: add broth 2 tablespoons at a time while cooking and stirring; too thin: continue cooking uncovered to evaporate excess liquid, or add a few extra mashed beans to thicken.

You can reduce oil to 1 tablespoon, though they'll be less creamy; for a slow cooker, combine drained beans, onion, garlic, cumin, broth, and 1 tablespoon oil, cook on low for 4–6 hours, then mash directly in the slow cooker.

Serve alongside tacos, enchiladas, burritos, chilaquiles, flautas, or Mexican rice; they also work as a dip with warm tortillas or chips.

Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months in a freezer-safe container; reheat on the stovetop over medium heat, stirring frequently and adding broth 2 tablespoons at a time to reach the right consistency, until warmed through, about 5–7 minutes.