Refried beans
Servings: 4 people
- 2 cans (15 ounces each) (480 grams) beans or 3 cups cooked beans or 1 cup dried beans. You can use pinto, black, red kidney, or cranberry beans. You'll also need the canning/cooking liquid.
- 2 tablespoons (2 tablespoons) olive oil
- ½ (½) onion chopped
- 3 cloves (3 cloves) garlic pressed or grated
- 1 (1) jalapeño chopped, optional
- 1½ teaspoon (1½ teaspoon) cumin
- ¾ teaspoon (1 teaspoon) salt or more to taste
- 1 large (1 large) lime the juice
- 1 tablespoon cilantro
- Heat 2 tablespoons olive oil in a large skillet. Add ½ onion and 1 jalapeño (chopped) and sauté for 4 minutes.Add 3 cloves garlic (pressed) and 1½ teaspoon cumin, and sauté 1 more minute.
- Add 2 cans (15 ounces each) beans and their canning liquid. Season with ¾ teaspoon salt.Tip: If you use homecooked beans, add 3 cups of cooked beans and 1 cup of cooking liquid.
- Simmer for 10 minutes or until the liquid thickens.Blend the beans with an immersion blender or mash them with a potato masher.Stir the juice of 1 large lime, then taste it and adjust for salt before serving with 1 tablespoon cilantro.
