Delicious refried beans.
Serves: 4
Prep Time: 10 minutes
Total Time: 40 minutes
1 Tablespoon lard or vegetable oil
1/3 cup minced white onion
1 teaspoon minced fresh garlic
1/2 teaspoon ground cumin
1/2 teaspoon dried Mexican oregano
1/4 teaspoon ground coriander
2 (15 ounce) cans pinto beans, drained and rinsed
1/2 cup low-sodium chicken broth
1/4 cup whole milk
salt and pepper to taste
shredded cheese for topping (optional)
1. Cook Onion: Heat oil in a large skillet over medium-high until oil shimmers. Add onion and cook, stirring often, until onion softens, about 4 minutes.
2. Heat Garlic and Deglaze: Add garlic, cumin, oregano and coriander to pan and heat until fragrant, stirring constantly, about 1 more minute. Add 2 Tablespoons of the broth to skillet and stir to deglaze pan, scraping up any bits from the bottom of the pan. Let liquid evaporate, 1 minute or so.
3. Cook Beans: Add beans and remaining broth to pan and stir to combine. Bring mixture to a low boil, mashing beans with a potato masher until it starts to become soupy.
4: Simmer and Serve: Stir in milk until incorporated and continue to cook 15-20 minutes or so until beans are thick and creamy. Stir in salt to taste. Sprinkle with cheese, if desired, and serve.
