Recipe courtesy of Food Network Kitchen

Refried Beans

Name: Refried Beans
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H12M0.000S
Total time: P0Y0M0DT0H27M0.000S
Yield: 2 to 3 servings
Cuisine: mexican
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; Kosher salt and freshly ground black pepper; 1 tablespoon chopped fresh coriander (cilantro) (optional)

Getting reviews...

Total: 27 min

Prep: 15 min
Cook: 12 min

Yield: 2 to 3 servings

Save Recipe

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)

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.