Back

Refried Beans

From Josh’s kitchen

ingredients

  • 1 tbsp oil
  • 1 large yellow or white onion, diced
  • 1–2 jalapeños, diced, optional
  • 1 tsp cumin
  • 1 tsp chili powder
  • ½ tsp salt
  • ½ tsp black pepper
  • 3–4 cloves garlic, minced
  • 2 cans pinto beans, drained
  • 1 handful cilantro
  • Lime juice

These also work with black beans—add a little bit more water.

directions

  1. Heat the oil over medium heat in a large saucepan and sauté the diced onion and jalapeños until the onion is translucent, at least 5 minutes.
  2. Add the minced garlic, cumin, chili powder, salt, and pepper, and sauté a minute more.
  3. Add a half cup of water and the 2 cans pinto beans, then cover and cook 5 minutes more.
  4. Blend at least half or all of the contents until smooth. (You can use an immersion blender or transfer the beans to a food processor and back in batches.)
  5. Finish with cilantro and a splash of lime juice. Serve right away, or use as a base for the Famous Bean Dip.