1 (15-ounce) can pinto beans, preferably low-sodium, drained and rinsed
2/3 cup low-sodium chicken broth, plus more if needed
Salt
Pepper
2 tablespoons chopped fresh cilantro leaves
Instructions
Heat the oil in a large skillet over medium heat.
Add the onion and cook until tender, about 3
minutes. Stir in the garlic and chili powder and
cook for 1 minute more.
Stir in the beans and chicken broth and cook until
the beans are warmed through, about 5 minutes.
Mash the beans coarsely with the back of a wooden
spoon, adding more chicken broth to moisten, if
needed. Season with salt and pepper, to taste.
Stir in the cilantro.
Originally Submitted
2/11/2015
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