Judías pintas refritas

Ingredientes

• 2 Tbsp. olive oil
• 1/4 cup white onion, chopped
• 1 tsp. ground cumin
• 1/2 tsp. chili powder
• 2 cloves garlic, minced
• 1 (15 oz.) can pinto beans, drained and rinsed
• 1/4 cup water
• 1 Tbsp. fresh lime juice, plus more to taste
• 1/2 cup roughly chopped cilantro
• Kosher salt and black pepper

Preparación

1. 1

   In a non-stick skillet heat olive oil over medium heat. Add onion, cumin, and chili powder. Cook until the onions are softened, about 2-4 minutes.

2. 2

   Stir in garlic and cook until fragrant, about 30 seconds.

3. 3

   Add beans and water. Bring to a simmer and cook for 1-2 minutes or until warmed through.

4. 4

   Transfer the bean mixture into a food-processor. Add lime juice and cilantro. Season with salt and pepper. Pulse until desired consistency. Taste for salt and acidity. If the beans are dry, add a small splash of water. Refrigerate until ready to serve. Makes about 1 1/4 cups.