Posted on December 7, 2011

Skillet Refried Beans

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  • Serves 2
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Sure canned refried beans are easy, but you just can’t top the taste of homemade. The little effort required here is so worth it — these beans are fantastic!

Instructions:

Line a skillet with a thin layer of water and saute onion over high heat until translucent and most of the water has cooked off.

Add cumin, chili powder and a few dashes of paprika, stirring to coat the onions. Add beans with their juices and stir to combine.

Reduce heat to low and mash beans well using a fork or potato masher. It will look very soupy, but don’t be alarmed.

Crank the heat up to high and bring to a boil. Once boiling, reduce to medium and simmer 10 minutes. If the beans start popping and splashing, cover for a few minutes, then uncover.

Stir every minute or so, scraping along the bottom to lift the beans. After 10 minutes the liquid should have significantly reduced. It may still be a little soupy, that is alright, it will thicken as it cools. However, if its really soupy, cook longer.

Add salt and pepper to taste then serve.


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