Saucy Refried Beans

🥘 Ingredients

• extra virgin olive oil or neutral-flavored oil 1 tbsp
• garlic cloves 3
• jalapeño pepper 1
• dried oregano 1 tsp
• chili powder ½ tsp
• ground cumin ½ tsp
• pinto beans or black beans keep the bean liquid, don't drain 1
• bay leaf 1
• Kosher
• Freshly
• vegetable broth or water 0.25-0.33 cup
• fresh lime juice 1 tbsp
• cilantro 1 handful

1. 1

   Prepare: extra virgin olive oil or neutral-flavored oil , garlic cloves , jalapeño pepper , dried oregano , chili powder , ground cumin , pinto beans or black beans keep the bean liquid, don't drain , bay leaf , Kosher salt or sea salt to taste, Freshly cracked black pepper, vegetable broth or water , fresh lime juice , cilantro .
2. 2

   Heat the oil in a large frying pan over medium heat. Once the oil is hot, add the garlic and jalapeño. Cook for 90 seconds to 2 minutes, stirring frequently, until the garlic starts to turn golden. Add the oregano, chili powder, and cumin, and cook for 1 minute, stirring frequently.
3. 3

   Add in the beans with their liquid, bay leaf, and a pinch of salt and pepper. Cook for 5-7 minutes , or until the beans are saucy, the liquid has evaporated quite a bit and the mixture has thickened, stirring occasionally. Remove the bay leaf and take off the heat.
4. 4

   Using an immersion blender or a potato masher, mash most of the beans, but leave some beans whole for texture if you want. Return the pan to the stove and cook the beans, stirring often, for 2-3 minutes . If the beans appear dry, add a few spoons of veggie broth or water and stir to combine.
5. 5

   Season the beans with salt and pepper to taste. Turn off the heat, and stir in the lime juice and cilantro.
6. 6

   Store this mixture in a labeled airtight container and refrigerate for 3 to 4 days.