Skillet Refried Beans

1 small onion, finely diced
1 15-oz can pinto beans, undrained
1 15-oz can pinto beans, drained and rinsed
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon chili powder
1/2 teaspoon paprika

In a skillet add onion with a small amount of water and saute until translucent and most of the water has cooked off. Add cumin, chili powder, garlic powder and cumin, mix with the sauteed onions. Add the undrained pinto beans and stir mixture. Reduce heat and stir occasionally adding water for consistency.

In a food processor pulse the drained and rinsed pinto beans and add to the skillet. Over medium heat, warm the beans, stirring them occasionally. This will give you good mixture of whole pinto beans with a pureed mixture.

SOURCE: Everyday Happy Herbivore by Lindsey S. Nixon at Forks Over Knives

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