Refried pinto beans
These creamy pinto beans are gluten free, vegetarian, and totally delicious!
Servings: 4 people
Ingredients
- 1 can pinto beans (preferably low sodium or no sodium)
- 1 cup veggie broth (preferably low sodium, substitute water or make homemade broth to further reduce sodium)
- 1/3 cup heavy cream
- 1/2 tsp hot sauce
- 1/2 tsp lime juice
- 1 tsp vegetable oil
Veggies
- 1/2 onion
- 1 jalapeño
- 1 roma tomato
- 2 cloves garlic
Spices
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
Instructions
- Chop the onion, jalapeño, tomato, and garlic.
- Warm 1 tsp vegetable oil in a pot over medium heat then cook the onion for 10 minutes.
- Add the jalapeño and cook for 10 minutes.
- Add the tomato and garlic to the pot and cook for 5 minutes.
- Add all ingredients other than the heavy cream and simmer for 20 minutes or until most of the liquid has evaporated.
- Add the heavy cream to the beans and mash about half of the beans with an immersion blender, food processor, or potato masher.