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Refried Beans

Refried Beans
PREP TIME
20 min
COOK TIME
15 min
YIELDS
21/4 servings

Simple, delicious refried beans are great as a side dish, or as the perfect addition to your tacos and nachos.

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Ingredients

¼
cup refined coconut oil, melted (see Cook's Note)
½
cup finely chopped yellow onion (about ½ medium onion)
1
Tbsp minced garlic (about 3 large cloves)
1
tsp cumin
½
tsp coriander
Kosher salt
2 15 ½-oz
cans pinto beans, drained and rinsed
1
cup chicken stock, plus more as needed
2
tsp pureed canned chipotles in adobo
1
Tbsp fresh lime juice, plus lime wedges, for serving
2
Tbsp crumbled queso fresco
2
Tbsp roughly chopped fresh cilantro
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Directions

Notes

Cook's NoteIn this recipe it's important to use refined coconut oil, for its neutral flavor. Substitute vegetable oil if necessary.

Step 1

Heat the coconut oil in a 10-inch cast-iron skillet over medium heat. Add the onions and cook until softened, 3 to 4 minutes. Add the garlic, cumin, coriander and 1/2 teaspoon salt; cook until the spices are toasted and the garlic has softened, 1 minute. Add the pinto beans, chicken stock and chipotle puree and bring to a boil. Cook until the stock has reduced by about half and the mixture has thickened, 5 to 6 minutes.

Step 2

Off the heat, mash the beans to a smooth paste with a potato masher, leaving some beans partially mashed to add some texture. The beans should have the consistency of a thick sauce; if they’re difficult to stir, they’re too thick. If needed, thin the beans out with extra chicken stock, 1 tablespoon at a time.

Step 3

Finish by stirring in the lime juice and adding salt to taste. Garnish with queso fresco and cilantro, and serve with lime wedges.

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My rating for Refried Beans
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