It is hard to take a good picture of refried beans, since they don’t look delicious on their own. I like making my own for a couple of reasons. First, this recipe makes more than I need for one meal, so I can freeze some for another time (puts me ahead). Second, I can use healthier ingredients, and add the spices that I choose. Feel free to play around with which spices and cheeses you prefer. Add a touch more olive oil while blending if mixture is too dry. Enjoy!
1 Large onion, chopped
4 garlic cloves, minced
6 Tbsp. olive oil, divided
5 cans (15-oz. each) pinto beans, rinsed
and drained
1 1/2 tsp. ground cumin
1 tsp. salt
1/2 tsp. ground coriander
1/4 tsp. pepper
1/4 tsp. hot pepper sauce
1 C. (4-oz.) shredded Monterey Jack cheese
In a large skillet, saute the onion and garlic in 2 tablespoons oil. Place 2 tablespoons oil in a blender or food processor; add half of the onion mixture, and half of the beans, cumin, salt, coriander, pepper, hot pepper sauce and cheese. Cover and process until smooth. Repeat with remaining ingredients.
Place in a skillet and heat through. Leftovers may be frozen for up to 3 months.
Makes 7 cups
