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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Refried Beans Ingredients:
1/2 cup low sodium chicken broth |
2 (15 1/2 ounce) cans pinto beans, drained and rinsed |
1 tablespoon vegetable oil |
1 small onion, chopped fine (about 3/4 cup) |
1 jalapeno, seeds and ribs removed, chile minced |
1 poblano pepper, seeds and ribs removed, chopped fine (about 1/4 cup) |
1/4 teaspoon table salt |
3 garlic cloves, minced |
1/2 teaspoon ground cumin |
1 tablespoon minced fresh cilantro leaves |
2 teaspoons fresh lime juice (optional) |
Directions:
1. Process broth and all but 1 cup of beans in food processor until smooth, about 15 seconds, scraping sides of bowl with rubber spatula if necessary.
2. Add remaining beans and process until slightly chunky, about ten 1-second pulses.
3. Heat oil in 12-inch nonstick skillet over medium heat until shimmering.
4. Increase heat to medium-high; add onion, peppers, and salt.
5. Cook, stirring occasionally, until softened and beginning to brown, about 5 minutes.
6. Add garlic and cumin; cook, stirring frequently, about 30 seconds.
7. Add beans and stir until thoroughly combined.
8. Reduce heat to medium and cook, stirring occasionally, until beans are thick and creamy, about 5 minutes.
9. Stir in cilantro and lime juice, if using, and serve.
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