Refried Beans

By smleonard

Ingredients

• 3 (15.5 ounce) cans red kidney beans, drained and rinsed
• 1 cup water
• 5 tablespoons olive oil
• 1 onion, minced
• 1 jalapeno chile, stemmed, seeded and minced
• Salt
• 2 garlic cloves, minced
• 1 teaspoon cumin
• 1/4 cup minced fresh cilantro (optional)
• Tabasco

Details

Servings 6
Preparation time 25mins
Cooking time 25mins

Preparation

Step 1

Process the beans and water in a food processor until smooth, about 30 seconds. Heat the oil in a 12 inch nonstick skillet over medium heat until shimmering. Add the onion, jalapeno, and 1/2 teaspoon salt. Cook until the vegetables are softened, about 5 minutes. Stir in the garlic and cumin and cook until fragrant, about 15 seconds.

Stir in the pureed beans and cook until the beans are thickened about 10 minutes. Stir in the cilantro (if using). Season with salt and Tabasco to taste.