I don’t know about you….but I am so excited it is finally SPRING! As I write this I am making a list of everything I need to buy this afternoon for my garden. I am planting tomatoes, green peppers, haberno peppers, lettuce, cucumbers, zucchini, and summer squash. And who knows…maybe I will throw some other things in as well! Check back in for organic gardening updates!!!!
In honor of Cinco de May I thought I would share my favorite refried beans recipe. To say I have an addiction to this stuff is an understatement. I currently make it at least once a week. It is really simple and quick and keeps well throughout the week. I use the beans to make wraps to take to work for lunch, to eat with my eggs in the morning, or to use as a dip. The best part is when you are starving and out of time, if you have these beans in the fridge, you always have a meal. They are filling, healthy, and delicious.
Enjoy!
Local Ingredient: Organic Onion (Purchased at the local farmers market).
Ingredients
3 cups pinto beans, cooked and drained
Olive oil
1/4 onion diced fine
3 garlic cloves, minced
1 tsp cumin
1 tsp chili powder
1/2-1 cup chicken broth (or vegetable broth)
sea salt, to taste
fresh cracked pepper, to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onions and saute until translucent.
- Add the pinto beans, garlic, cumin and chili power. Saute for 1-2 minutes, until spices become fragrant.
- Add the broth (start with 1/2 cup and reserve the rest for later). Allow to simmer 10-15 minutes, until the bean are tender enough to mash.
- Use a wooden spoon or potato masher to mash the beans to desired consistency. Add the extra broth as needed to achieve the desired texture.
- Season with salt and pepper to taste.
[…] Homemade Refried Beans […]