Preparation time: 5 minutes
Total time: 20 minutes
Makes 6 servings (about 2 cups)
This simple refried bean recipe adds a spicy flair to any savory dish. Spread on tacos, quesadillas, or salads for a Mexican meal at home.
• 1½ tablespoons extra-virgin olive oil
• ½ to 1 jalapeño or other mild to medium chile pepper, seeded and chopped
• ½ teaspoon garlic powder
• 1 teaspoon ground cumin
• ½ teaspoon dried Mexican oregano or regular oregano
• 3 cups cooked pinto or black beans measured with cooking liquid (see Do-It-Yourself Beans, here) or drained and rinsed canned beans measured with water
• Salt
• ½ cup chopped fresh cilantro, for garnish
Heat the olive oil in a pot or deep skillet over medium heat. Add the chile, garlic powder, cumin, and oregano. Cook for 10 to 15 seconds to infuse the oil and bring out the flavor of the spices.
Stir in the beans. Bring to a boil. Reduce the heat to low and simmer, stirring regularly, for 5 to 10 minutes to allow the liquid to reduce and thicken a bit and the flavors to incorporate. (This may take longer for canned beans.) Taste and season with salt as needed.
Puree directly in the pot with an immersion blender and simmer for 2 to 3 minutes. (If the beans are not deep enough to fully immerse the blender and prevent splattering, carefully transfer them to a deep bowl or jar to blend. Return to the pan after blending.) The mixture will thicken even more as it cools.
Garnish with the cilantro and serve hot.
Calories: 156
Carbohydrate: 23 g
Protein: 8 g
Fat: 4 g