Refried Beans

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2 Tablespoons vegetable oil
1/4 cup finely chopped red onion
1 large garlic clove, chopped
1 medium jalapeno pepper, seeded and finely chopped
1 teaspoon  ground cumin
1 15 oz. Can pinto beans, rinsed and drained
Salt and freshly ground black pepper to taste

In a medium skillet over medium high heat, heat the oil.

Sauté the onion, garlic and pepper until the onion is soft, about 4 minutes.
Stir in the cumin until it smells fragrant, about 30 seconds.

Add the beans.

Using the back of a wooden spoon, mash about half of the beans.

Cook, stirring until the mixture is creamy, about 2 minutes.

Season to taste with salt and pepper.

These beans keep -tightly covered- in the refrigerator about 5 days.

 

 

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