Refried Beans

By KennyB07

2006, Ellie Krieger, All Rights Reserved

Ingredients

• 1 tablespoon olive oil
• 1/2 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ancho chili powder, or other chili powder
• 1 (15-ounce) can pinto beans, preferably low-sodium, drained and rinsed
• 2/3 cup low-sodium chicken broth, plus more if needed
• Salt and pepper
• 2 tablespoons chopped fresh cilantro leaves

Preparation

Step 1

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 cook until the beans are warmed through, about 5 minutes. Mash the beans coarsely with the back of a wooden spoon, adding more chicken broth to moisten, if needed. Season with salt and pepper, to taste. Stir in the cilantro.