By Chef Del Sroufe

I admit there are days when I use refried beans from a can, but they are easy enough to make and, with a little help, are a lot more flavorful. I lille my refried beans more saucy than some, so I add a little vegetable broth to them in a blender and puree , rather than mash them by hand.

Serves 6 

Ingredients

• 1 small onion , diced small
• 2 garlic cloves, peeled
• 1 teaspoon cumin
• 1 teaspoon chili powder (mild or spicy)

2 (15 ounce) cans pinto beans, or two cans fat free refried beans

• salt to taste
• ½ lime, juiced

Directions

1. Heat a large skillet over medium heat. Add the onion and cook for 5 minutes, until they start to turn translucent. Add water, 1 to 2 tablespoons at a time, as needed, to keep them from sticking to the pan.
2. Add the garlic, cumin, and chili powder; cook for another minute to toast the spices.
3. Add the beans and cook until heated through, then add them to a blender. Puree, adding enough vegetable broth to make a creamy sauce. 
4. Add the lime juice, and season with salt, if using. Mix well.