REFRIED BEANS

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 20mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    tablespoon butter or 1 tablespoon oil
  • 1
    tablespoon butter (save for later) or 1 tablespoon oil (save for later)
  • 1
    small white onion, peeled and diced
  • 4
    garlic cloves, minced
  • 2
    (15 ounce) cans pinto beans, rinsed and drained
  • 12
    cup vegetable stock
  • 1
    teaspoon dried chipotle powder (or regular chili powder)
  • 1
    teaspoon ground cumin
  • 12
    teaspoon dried oregano
  • 1
    tablespoon freshly-squeezed lime juice
  • fine sea salt and freshly-cracked black pepper
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DIRECTIONS

  • Heat 1 tablespoon butter (or oil) in a large saucepan over medium-high heat until melted. Add the onion and sauté for 5 minutes, stirring occasionally, until softened. Add the garlic and sauté for 1-2 more minutes, stirring occasionally, until cooked and fragrant.
  • Add in the pinto beans, veggie stock, chipotle chili powder, cumin and oregano, and stir to combine. Continue cooking until the mixture reaches a simmer.
  • Remove pan from heat. Use a potato masher or a wooden spoon to mash the beans to your desired consistency. (Or if you would like them to be super-smooth, you can purée them in a food processor until smooth.).
  • Stir in the remaining tablespoon of butter until it is melted and well-combined. Taste and season the beans with lime juice, salt and pepper, to taste.
  • Serve warm, topped with any garnishes you might like.
  • optional garnishes: finely-chopped fresh cilantro, crumbled or shredded cheese, diced tomato, and/or sliced jalapeño.
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