Homemade Refried Beans
It's quick and easy to make, and it tastes a lot better and healthier too.
Yield
4 servingsPrep
20 minCook
5 minReady
25 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
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 |
|
| 3E+1 | 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.
