This scrumptious, easy refried beans recipe, can be used for multiple different meals. We use them in our Taco Tuesday Night Dinners as our plant based protein.
An easy side for a Nacho Dip which is all gluten free.
Recipe is Gluten Free, Dairy Free, Plant-based, Vegan and Vegetarian.
Refried Beans Recipe for multi purposes
A good Protein and Fibre source great for any side dish, dip and even plant based meat.
Ingredients
- 1 tbsp Extra Virgin Olive Oil
- ½ cup Onion – finely chopped – Red or Yellow – ½ small onion
- 2 Garlic cloves, pressed (approx 1-2)
- 1 can Pinto Beans (398 oz), rinse and drain
- ¾ cup water or broth
- ½ tsp Chili Powder
- ¼ tsp Cumin Powder
- 1 tsp Coriander Powder
- 1 tbsp Lime juice (1/2 medium lime)
Instructions
- Medium size pot on stove top medium heat, add olive oil, onions and salt. Stir occasionally for 5 – 8 min, cook onions until they have softened and lightly browned.
- Add the garlic, chili and cumin powder. Stir constantly for 30 seconds then add the beans and broth or water. Stir all together, cover with lid and cook for 5 min. Stir every so often.
- Reduce heat to low, add lime juice to beans then use potato masher to mash all the beans for 2-3 minutes.
- Continue to cook beans covered for another 5 min. Stir every so often.
- Remove saucepan from heat, taste before serving. Add salt or lime juice if necessary.Keep covered until ready to serve.
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