Homemade Refried Beans
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | tablespoon |
vegetable oil
|
|
1 | each |
onions
chopped |
|
2 | cloves |
garlic
chopped |
|
2 | cups |
pinto beans
cooked |
|
2 | tablespoons |
chili powder
|
|
1 | tablespoon |
cumin
ground |
|
1 | cup |
stock
vegetable or chicken |
|
1 | teaspoon |
salt
|
|
⅛ | teaspoon |
black pepper
|
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
15 | ml |
vegetable oil
|
|
1 | each |
onions
chopped |
|
2 | cloves |
garlic
chopped |
|
473 | ml |
pinto beans
cooked |
|
30 | ml |
chili powder
|
|
15 | ml |
cumin
ground |
|
237 | ml |
stock
vegetable or chicken |
|
5 | ml |
salt
|
|
0.6 | ml |
black pepper
|
*
|
Directions
Heat the oil in a 10-inch skillet over medium heat until hot.
Add the onions and garlic, stirring often, and cook for about 6 minutes until onions are browned and fragrant.
Add the pinto beans and cook for 5 minutes, stirring occasionally.
Mash the beans, stir in the chili powder and cumin until well mixed
Add the stock to the skillet.
Cook and stir until a smooth paste forms, about 4 minutes.
Ready to make your favorite recipes or store in an air-tight container in the frige for up to 1 week.