2 cups cooked pinto beans, or 1 can pinto beans, rinsed and drained.
½ tsp. sea salt
2 Tbsp. tomato paste
⅛ tsp. garlic powder
½ tsp. cumin
1 Tbsp. olive oil
Up to ¼–½ cup water *
Preheat oven to 350°
Rinse and drain beans.
Combine all ingredients and ¼ cup of the water in a blender, or food processor. *Add more water to reach desired consistency.
Place refried beans in an oven safe dish warm in oven for about 15 minutes.
Note: Store remaining tomato paste in the freezer by freezing individual 1 Tbsp. portions and then placing them all in a glass jar or freezer bag.