Ingredients
Directions
In a hot soup pot, add the ¼ cup vegetable broth and the onions. Reduce the heat to medium, sautéing them until they are translucent and golden, then add the garlic.
Next, add the jalapeño, cumin, and chili powder. Stir for a few minutes until aromatic.
Add the beans and the remaining vegetable broth and bring to a simmer for about 10 minutes, until most of the broth has been absorbed by the beans. The beans should be soft enough to crush them between your fingers, signaling they are ready to mash.
Reduce the heat to medium. Using a potato masher or fork, mash the beans in the pan until smooth.
Season with salt and pepper.
Chef's Notes
Layer it up
While you’re adding salt and pepper, add chopped cilantro or parsley.
Add chopped red peppers as you’re sauteeing the onions.
How to use refried black beans
Make refried bean tacos.
Add them to a whole grain tortilla with lots of vegetables.
Mix them in a grain or salad bowl.
Use them as a vegetable dip.
Enjoy them alongside organic brown rice and vegetables.
Use them as a spread, similar to hummus or other bean spreads.
Ingredients
Directions
In a hot soup pot, add the ¼ cup vegetable broth and the onions. Reduce the heat to medium, sautéing them until they are translucent and golden, then add the garlic.
Next, add the jalapeño, cumin, and chili powder. Stir for a few minutes until aromatic.
Add the beans and the remaining vegetable broth and bring to a simmer for about 10 minutes, until most of the broth has been absorbed by the beans. The beans should be soft enough to crush them between your fingers, signaling they are ready to mash.
Reduce the heat to medium. Using a potato masher or fork, mash the beans in the pan until smooth.
Season with salt and pepper.