Refried Beans (Food Network Kitchens) |
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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 2 |
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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) |
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Directions:
1. Reserve about a third of the beans. Mash the rest of the beans in a medium bowl with a large fork. Set aside.
2. 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.
3. 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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