Ingredients
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2
-
1
-
5
-
1
-
2
-
1
-
2
-
4
-
-
-
-
-
-
-
Directions
Refried Beans – Homemade, No lard in these babies!! Try to use organic canned beans (if you can) because you will be using the liquid as well , We are in LOVE with these beans!!!! I doubled the recipe and am glad I did — we had leftover fajitas, refried beans and rice today for lunch!!! Had I not doubled the recipe, the beans would have all disappeared last night at dinner Just a note — at least for us, when doubling the recipe, I think one could cut back a little on the cumin I just used about 1 1/2 T and that was perfect for us And YES — the lime juice is a MUST!!!! I’m thrilled to have found this recipe , The lime is the magic ingredient!!! Thank you Kozmic Blues! This is almost exactly the way I make my pintos, but I couldn’t find that missing little something It’s the lime Voila!
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Steps
|
1
Done
|
In a Large Bowl, Mash Pinto Beans and Liquid. (you May Leave Some Beans Whole, or Mash Until Smooth If You Prefer a Creamier Texture). |
|
2
Done
|
Heat Olive Oil in Large Nonstick Skillet Over Medium Heat. |
|
3
Done
|
Add Green Onions, Cumin, and Garlic, and Cook 1 Minute, Stirring Frequently. |
|
4
Done
|
Stir in Mashed Beans (mixture Will Be Soupy). |
|
5
Done
|
Increase Heat to Medium-High, and Cook Beans 10 Minutes, or Until They Thicken and Will Hold Their Shape on Plate, Stirring Frequently. |
|
6
Done
|
Remove Pan from Heat. Stir in Lime Juice and Lime Zest, and Season With Pepper. |
|
7
Done
|
Top With Cilantro For Serving. |
