REFRIED BEANS

Refried Beans image

Provided by Valerie Bertinelli

Time 35m

Yield 2 1/4 cups

Number Of Ingredients 12

Ingredients

1/4 cup refined coconut oil, melted (see Cook's Note)
1/2 cup finely chopped yellow onion (about 1/2 medium onion)
1 tablespoon minced garlic (about 3 large cloves)
1 teaspoon cumin
1/2 teaspoon coriander
Kosher salt
Two 15.5-ounce cans pinto beans, drained and rinsed
1 cup chicken stock, plus more as needed
2 teaspoons pureed canned chipotles in adobo
1 tablespoon fresh lime juice, plus lime wedges, for serving
2 tablespoons crumbled queso fresco
2 tablespoons roughly chopped fresh cilantro

Steps:

Heat the coconut oil in a 10-inch cast-iron skillet over medium heat. Add the onions and cook until softened, 3 to 4 minutes. Add the garlic, cumin, coriander and 1/2 teaspoon salt; cook until the spices are toasted and the garlic has softened, 1 minute. Add the pinto beans, chicken stock and chipotle puree and bring to a boil. Cook until the stock has reduced by about half and the mixture has thickened, 5 to 6 minutes.
Off the heat, mash the beans to a smooth paste with a potato masher, leaving some beans partially mashed to add some texture. The beans should have the consistency of a thick sauce; if they're difficult to stir, they're too thick. If needed, thin the beans out with extra chicken stock, 1 tablespoon at a time.
Finish by stirring in the lime juice and adding salt to taste. Garnish with queso fresco and cilantro, and serve with lime wedges.

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