Wednesday, May 8, 2013

Refried Beans

Instead of heading to a bar or restaurant for our weekly happy hour, we decided to throw a Cinco de Mayo themed potluck at my house, where everyone brought their favorite Mexican dishes. I decided to try a few new recipes, and this was the first to catch my eye. Who doesn't love going to your fave taco spot and getting some hot refried beans on the side. I love the idea of making these at home, and knowing just what exactly goes into this delicious side dish.

Refried Beans


  • 1 tbsp. olive oil
  • 1/2 medium onion, diced
  • 2 garlic cloves, minced
  • 1 tsp. ancho chile powder
  • 1 15-oz. can pinto beans, drained and rinsed
  • 2/3 cup low-sodium chicken broth
  • salt and pepper
  • 2 tbsp. fresh chopped cilantro leaves
Heat the oil in a large skillet over medium heat. Add the onion and cook until tender, about 3 minutes. Stir in the garlic and chili powder and cook for 1 minute more.

Stir in the beans and chicken broth and simmer until the beans are warmed through, about 5 minutes. Mash the beans coarsely with the back of a wooden spoon or potato masher, adding more chicken broth to moisten, if needed.

Season with salt and pepper to taste. Stir in the cilantro. Serve with tortilla chips.

Here are some other pics from the party!!

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