I had never been a fan of any refried beans until I tried these. My mom makes these a few times in the winter, and when visiting over the holidays I was reminded of how much I enjoyed these. The flavor is just right- with a little bit of heat.
Zesty Refried Black Beans
-2 cans black beans (14 oz)
-1 can low sodium chicken broth
-3 garlic cloves, minced
-1 jalapeno with seeds removed, minced
-1/4 cup chopped onion
-Tabasco sauce, 10 shakes
-1 tsp. red chili flakes
*If you want a vegetarian-friendly recipe, substitute a can of vegetable broth instead of chicken broth. It’s just as yummy!
Heat olive oil in a medium skillet. Add chopped onion, garlic, and jalapeno.
Pour in beans (do not drain) and chicken broth. Turn heat up to medium-heat until boiling, then reduce heat to a simmer. Smash beans up with a fork or the spatula.
Stir occasionally. Wait until beans thicken to serve, about 30 minutes.
Serve with rice and any other south western inspired favorites. I served mine with rice, green peppers, and cheese quesadillas. Oh, and a beer, too!