Since living in AZ, Mark has really grown fond of Mexican food. Many Mexican dishes have refried beans in them or on them. There is one meal that he really enjoys so I had to find a recipe for refried beans in order to duplicate the dish. I am not a fan but do find this recipe to have more flavor than the refried beans I have tasted. I still won't eat them but Mark loves this recipe. It's easy to make and has a lot of flavor. Now I keep a can of pinto beans on the shelf at all time. Enjoy.
1/2 tablespoon veg oil
1/2 tablespoon veg oil
1/4 cup finely chopped yellow or white onion (about ½ small onion)
1/8 teaspoon salt
1 cloves garlic,minced
1/4 teaspoon chili powder
1/8 teaspoon ground cumin
1 cans (15 ounces each) pinto beans, rinsed and drained, or 3 cups cooked pinto beans
1/4 cup water
1 tablespoons chopped fresh cilantro
1/2 tablespoon lime juice, to taste
In a medium saucepan over medium heat, warm the olive oil until shimmering. Add the onions and salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 5 to 8 minutes.
Add the garlic, chili powder and cumin. Cook, stirring constantly, about 30 seconds. Pour in the drained beans and water. Stir, cover and cook for 5 minutes.
Reduce the heat to low and remove the lid. Use a potato masher or the back of a fork to mash up about half of the beans, or until you reach your desired consistency. Continue to cook the beans, uncovered, stirring often, for 3 more minutes.
Remove the saucepan from the heat and stir in the cilantro and lime juice. Taste, and add more salt and lime juice if necessary. If the beans seem dry, add a very small splash of water and stir to combine. Cover until you’re ready to serve.
