Simple Way to Make Quick Refried Beans - Quick Stovetop Recipe

Hello everybody, it is Brad, welcome to my recipe site. Today, we’re going to make a special dish, refried beans - quick stovetop recipe. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Refried Beans - Quick Stovetop Recipe is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They are fine and they look fantastic. Refried Beans - Quick Stovetop Recipe is something which I’ve loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can cook refried beans - quick stovetop recipe using 12 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Refried Beans - Quick Stovetop Recipe:

1. Get butter, divided
2. Get yellow onion, diced
3. Take jalapeno, seeds removed and diced (optional)
4. Get garlic, minced
5. Make ready (each 15 oz.) pinto beans, drained and rinsed
6. Prepare unsalted chicken or veggie broth
7. Get chipotle chili powder
8. Get ground cumin
9. Get oregano
10. Make ready Juice from 1/2 lime
11. Take salt
12. Make ready pepper

Steps to make Refried Beans - Quick Stovetop Recipe:

1. In a medium saucepan, melt 1 tbsp. of the butter over med-high heat. Once its melted, add the onion and jalapeno (if using). Cook, stirring often, until they're softened, about 5 minutes. Then stir in the garlic and cook until it's fragrant.
2. Stir in the beans, broth, chili powder, cumin and oregano and let this mixture come up to a simmer. Once it begins to bubble, let it simmer for about 5 or so minutes, then remove the pan from the heat. Either use a masher to roughly mash the beans, or use a food processor for a smoother consistency.
3. Once the beans are mashed, season with the lime juice, salt and pepper. Then stir in the additional tbsp. of butter until it's all melted and incorporated in. That's it! Serve it up with some yummy toppings.

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