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Refried Beans

Recipe courtesy of Ellie Krieger

Show: Healthy Appetite with Ellie Krieger

Episode: Homemade Takeout

Refried Beans

Name: Refried Beans
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H9M0.000S
Total time: P0Y0M0DT0H19M0.000S
Yield: 4 (1/2 cup) servings
Cuisine: mexican
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

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Level: Easy
Total: 19 min

Prep: 10 min
Cook: 9 min

Yield: 4 (1/2 cup) servings

Level: Easy
Total: 19 min

Prep: 10 min
Cook: 9 min

Yield: 4 (1/2 cup) servings

Ingredients

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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

Watch how to make this recipe.

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.

Refried Beans

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