Photo: Refried Beans Recipe
Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ancho chili powder, or other chili powder
- 1 (15-ounce) can pinto beans, preferably low-sodium, drained and rinsed
- 2/3 cup low-sodium chicken broth, plus more if needed
- Salt and pepper
- 2 tablespoons chopped fresh cilantro leaves
Directions
Heat the oil in a large skillet over medium heat. Add the onion and cook until tender, about 3 minutes. Stir in the garlic and chili powder and cook for 1 minute more. Stir in the beans and chicken broth and cook until the beans are warmed through, about 5 minutes. Mash the beans coarsely with the back of a wooden spoon, adding more chicken broth to moisten, if needed. Season with salt and pepper, to taste. Stir in the cilantro.
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By ladyinlavender2...
on May 06, 2013
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Yumm, this bean recipe was great with my cinco de mayo dinner. I do not buy canned beans so I boiled dry beans ahead of time and followed the recipe. It doesn't make for much so I made a double portion. Really easy to make!
By sldudding55
Athens, OH
on April 21, 2013
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Made this for my family today after reading the majority of the reviews. I used 1 clove of garlic, 1 can of a bean mix of red kidney, pinto, and black beans, 1/4 teaspoon chipotle chili powder and 1 teaspoon ground cumin (saw this in some other recipes. The family loved it, I will never buy canned refried beans again!
By ddbryant
Rohnert Park, CA
on April 09, 2013
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So easy and so good! Follow the recipe exactly, except I used my immersion blender. My beans weren't runny at all. I could see how they might be too runny if you just mash them coarsely with the back of a spoon, as the recipe says to do. I used 2 cloves of garlic, but they were a bit on the small side. I can see why some people might only want to use 1 clove. I was fine with 2 but I love garlic. Any more than 2 and it would have been to much. Next time I want to try adding a jalapeno for some spicy beans.
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