Tex-Mex dishes are popular, and for good reason! They taste great yet are super easy to make. And these will appeal to everyone at the party or dinner table, non-meat eaters included!
Ingredients:
- 16 oz pinto beans
- 1 yellow onions
- 5 cloves of garlic
- 1 tbsp tomato or chicken bouillon
- 1 tbsp cumin
- 1 tbsp coriander
- 2 tbsp salt
- 1 tsp pepper
- Water
Directions:
- Rinse the dried beans with cold water couple of times.
- Soak the dried beans overnight or at least 4 hours.
- Place in a pot and fill with water until about one inch above the beans.
- Add onions, garlic, cumin, tomato bouillon, coriander, salt and pepper.
- Bring to a boil and simmer until tender.
- Separate 3 cups of cooked beans.
- Using a stick blender, puree the beans until smooth.
- In a pan, heat 1 tablespoon oil and heat the pureed beans and saute for a few minutes. You can add more beans broth or water if it’s too thick. This is your refried beans. If you’ re using a canned beans follow the instructions below.
To make refried beans (using canned beans):
Ingredients:
- 2 cups cooked beans
- 3 cloves garlic, finely chopped
- 1/2 cup yellow onion, finely chopped
- 1 tsp cumin
- 1 tsp coriander
- 2 tsp tomato or chicken bouillon
- Salt and pepper
Directions:
- In a saute pan, heat one tablespoon olive oil.
- Saute garlic and onion until soft. Add cumin, coriander and seasonings.
- Add the beans and saute for a few minutes.
- Puree in a blender or with a stick blender.
- Season with more salt and pepper if necessary.
- Serve with tortilla chips. Enjoy!
Note:
You can use canned beans if you prefer, just follow the instructions on how to make refried beans. I added some ham hocks for flavor, you can add any kind of soup bones if you want or just simply add chicken flavor.
