Refried Beans

Total Time:
27 min
Prep:
15 min
Cook:
12 min

Yield:
2 to 3 servings

Ingredients
  • One 15 1/2-ounce 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
  • 1 tablespoon chopped fresh coriander ( cilantro) (optional)
  • Copyright 2001 Television Food Network, G.P. All rights reserved
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.


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    This recipe is featured in:

    Cinco de Mayo