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 Hosted By
DnD |
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One 15 1/2-ounce can pinto beans, drained and rinsed |
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3 tablespoons extra-virgin olive oil |
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1/2 medium onion, chopped |
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1 teaspoon ground coriander |
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1/2 teaspoon ground cumin |
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2/3 to 1 cup low sodium chicken broth |
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Kosher salt and freshly ground black peppe |
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1 tablespoon chopped fresh cilantro |
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REFRIED BEANS: -
Reserve about a third of the beans. Mash the rest of the beans in a medium bowl with a large fork. Set aside.
Heat the oil in a medium skillet over medium-high heat. Add the onion, and cook until lightly browned, about 4 minutes. Add the garlic and continue to cook, stirring, until lightly browned. Add the spices and cook until fragrant about 1 minute.
Add the mashed beans and half the broth; cook, stirring frequently, until slightly thickened, about 5 minutes. Add the reserved beans and the enough of the remaining broth to loosen up the beans. Simmer until the beans are thick but not pasty, about 2 minutes more. Season with salt and pepper to taste. Stir in the fresh cilantro and serve with yellow rice.
YELLOW RICE:
Put all the ingredients into a heavy-bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve. |
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