Saucy Refried Beans
Servings: 4
Calories: 127kcal
Ingredients
- 1 tablespoon olive oil or neutral-flavored oil of choice
- 3 garlic cloves, minced
- 1 jalapeno pepper, finely chopped
- 1 teaspoon dried oregano
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- 1 (15-ounce / 440g) can pinto beans or black beans (keep the bean liquid, don't drain)
- 1 bay leaf
- ¼ to ⅓ cup (60 - 80 mL) vegetable broth or water, only as needed
- Kosher salt or sea salt to taste
- Freshly cracked black pepper to taste
- 1 tablespoon fresh lime juice
- 1 small handful of cilantro, chopped
Instructions
- Heat the oil in a large frying pan over medium heat. Once the oil is hot, add the garlic and jalapenos. Cook for 90 seconds to 2 minutes, stirring frequently, until the garlic starts to turn golden. Add the oregano, chili powder, and cumin and cook for 1 minute, stirring frequently.
- Add in the beans with their liquid, bay leaf, and a pinch of salt and pepper. Cook for 5 to 7 minutes, or until the beans are saucy, the liquid has evaporated quite a bit and the mixture has thickened, stirring occasionally. Remove the bay leaf and take off the heat.
- Using an immersion blender or a potato masher, mash most of the beans, but leave some beans whole for texture if you want. Return the pan to the stove and cook the beans, stirring often, for 2 to 3 minutes. If the beans appear dry, add a few spoons of veggie broth or water and stir to combine.
- Season the beans with salt and pepper to taste. Turn off the heat, and stir in the lime juice and cilantro.
- When reheating on the stove or in the microwave, add a few splashes of water or vegetable broth to loosen the beans.