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Janessa’s Refried Beans

Course: Appetizers, Side Dishes
1st Gen Author: Janessa Butler

Ingredients

  • 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

Instructions

  • 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.