Refried Beans

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 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.