Refried Beans

Ingredients

• 15.5 ounce pinto beans drained and rinsed canned
• 0.7 cup chicken broth low-sodium homemade canned
• 1 tablespoon coriander fresh chopped (cilantro)
• 4 cloves garlic minced
• 1 teaspoon ground coriander 
• 0.5 teaspoon ground cumin 
• 3 servings kosher salt and pepper black freshly ground
• 3 tablespoons olive oil extra-virgin
• 0.5 medium onion chopped

Equipment

• bowl
• frying pan

Directions

1. Reserve about a third of the beans. Mash the rest of the beans in a medium bowl with a large fork. Set aside.
2. Heat the oil in a medium skillet over medium-high heat.
3. Add the onion, and cook until lightly browned, about 4 minutes.
4. Add the garlic and continue to cook, stirring, until lightly browned.
5. Add the spices and cook until fragrant about 1 minute.
6. Add the mashed beans and half the broth; cook, stirring frequently, until slightly thickened, about 5 minutes.
7. 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 coriander, if desired, and serve.