Refried Beans
Using canned whole beans to make these refried beans makes them quick and easy, great for a weeknight.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 15 ounces | one 1/2- can pinto beans, drained and rinsed |
| 3 tablespoons | extra-virgin olive oil |
| 1/2 | medium onion, chopped |
| 4 cloves | garlic, minced |
| 1 teaspoon | ground coriander |
| 1/2 teaspoon | ground cumin |
| 2/3 to 1 | cup chicken broth, homemade or low-sodium canned |
| kosher salt and freshly ground black pepper | |
| kosher salt and freshly ground black pepper | |
| 1 tablespoon | chopped fresh coriander (cilantro) (optional) |
Directions:
Reserve about a third of the beans. Mash the rest of the beans in a medium bowl with a large fork. Set aside.
Heat the oil in a medium skillet over medium-high heat. Add the onion, and cook until lightly browned, about 4 minutes. Add the garlic and continue to cook, stirring, until lightly browned. Add the spices and cook until fragrant about 1 minute.
Add the mashed beans and half the broth; cook, stirring frequently, until slightly thickened, about 5 minutes. Add the reserved beans and the enough of the remaining broth to loosen up the beans. Simmer until the beans are thick but not pasty, about 2 minutes more. Season with salt and pepper to taste. Stir in the fresh coriander, if desired, and serve.
Source: foodnetwork.com
