A dinner of tacos or enchiladas isn’t complete without a spoonful of these creamy beans. With a little hint of jalapeño heat and mellow garlic, these are great as a dip for chips or in a burrito.
Refried Kidney Beans
By:
Co+opRecipe Information
Total Time:
25 minutes; 20 minutes activeServings:
4-6Ingredients
- 2 15-ounce cans of kidney beans
- 1 tablespoon extra virgin olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 large jalapeño, seeded and chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- Water
Preparation
- Pour the contents of one can of beans in the blender and puree. Reserve.
- In a large saute pan over medium-high heat, drizzle the olive oil. Add the onions and stir until they start to sizzle. Reduce the heat to medium-low and cook for 5 minutes, until softened and clear. Add garlic and stir until fragrant, then stir in jalapeño, cumin, paprika and salt. Stir well, then pour in the pureed beans, scraping the blender jar with a spatula. Add the remaining can of beans and their juices.
- Stir until the beans start to bubble, adding water as needed if they become too thick.
- When the desired consistency is reached, remove from heat.
Serving Suggestion
Serve with rice and pico de gallo.
Nutritional Information
180 calories, 3.5 g. fat, 0 mg. cholesterol, 550 mg. sodium, 28 g. carbohydrate, 8 g. fiber, 9 g. protein
