| Level: | Easy |
| Total: | 35 min |
| Active: | 25 min |
| Yield: | 2 1/4 cups |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 209 |
| Total Fat | 9 g |
| Saturated Fat | 6 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 6 g |
| Sugar | 2 g |
| Protein | 9 g |
| Cholesterol | 2 mg |
| Sodium | 378 mg |
Reviews
Really tasty. My husband doesn’t care for refried beans and he loved these! I’ll probably dial back the chipotles to 1.5 tsp next time though.
Easy and so delicious. Tasted like restaurant quality. I used canola oil instead of coconut oil. Not a fan of that “health “ trend.
Fantastic!! Made a double batch for family camping trip and they were devoured! Even the people that don’t like beans were raving and everyone asked for the recipe
delish
Really tasty better than any others I have made, Thanks!
Perfection…will never use canned beans again!
These are awesome! So much flavor. I’ll never buy canned refried beans again. Delicious and easy!
These are so good.
These are the best regrows beans I’ve made to date. I hate canned refried beans- there is no flavor at all. There is a family owned restaurant we go to that has the most delicious beans and I’ve not been able to recreate that flavor. This comes so close. I wanted a bit more flavor, so I did add a half packet of Sazon but kept the rest. The chipotle in adobo is really spicy, but the queso fresco helped tone it down nicely. Will definitely make these again- they will be my go-to for taco night!
Absolutely delicious. I think this will become a staple in our household. I’m a vegetarian and this provides a decent amount of nutrients. It makes an excellent side dish with almost everything.