Refried Beans
Refried beans, a simple recipe, that only requires a few ingredients. It's a delicious dip, but you can also use it to make all kinds of Mexican dishes.
Servings: 2
Calories: 180kcal
Ingredients
- 1 tablespoon extra virgin olive oil optional
- 2 cloves of garlic sliced
- ¼ onion chopped
- 1 15-ounce can pinto beans drained and rinsed, see notes
- ½ teaspoon ground cumin
- ¼ teaspoon salt
- ⅛ teaspoon red pepper flakes optional
- ¼ cup water
Instructions
- Heat the oil in a skillet and cook the garlic and onion over medium-high heat for about 5 minutes or until golden brown, stirring occasionally. If you're oil-free, just use some water or vegetable stock instead of the oil.
- Add the beans and spices (cumin, salt and red pepper flakes), stir and cook over medium heat for 2-3 minutes, stirring frequently.
- Add the water and simmer for 5-10 minutes more, stirring occasionally.
- Finally, mash the beans using a potato masher, a fork or an immersion blender (my favorite one).
- Serve immediately (I add some chopped fresh cilantro on top) or keep leftovers in an airtight container in the fridge for 4-5 days.
Notes
- Any type of beans is okay. You can also use 1 and ½ cups of cooked beans (250g), if you don't want to use canned beans.
- If you want to reduce the amount of sodium, just wash really well the canned beans or add less salt.
Nutrition
Serving: 1serving | Calories: 180kcal | Carbohydrates: 21.6g | Protein: 6.5g | Fat: 8.2g | Saturated Fat: 1.2g | Sodium: 660mg | Fiber: 6.2g | Sugar: 0.9g