Janessa’s Refried Beans
Course: Appetizers, Side Dishes
1st Gen Author: Janessa Butler
- 1 Tbsp olive oil
- ½ small onion chopped
- ¼ tsp sea salt
- 2 tsp minced garlic
- ½ tsp chili powder
- ¼ tsp ground cumin
- 2 15 oz cans pinto beans drained & rinsed
- 2 Tbsp cilantro chopped
- 1 Tbsp lime juice
- up to ½ cup of water if needed
Warm olive oil over medium heat in sauce pan. Add onions and salt. Cook until onions are softened (approx. 5 min)
Add garlic, chili powder & cumin. Stir & cook. Pour in drained beans. Add water if necessary. Cook for 5 min.
Reduce heat to low. Use a potato masher or fork to mash up at least half the beans. Cook for a few more minutes
Remove from heatm stir in cilantro and lime juice. Add salt and lime juice if necessary. If too dry, add a little more water.
