Refried Bean Dip
Updated: Apr 28
2 cups cooked pinto beans 2 teaspoons oil 4 cloves garlic, minced 1 medium onion, diced 1 jalapeño, fresh or canned, minced ½ teaspoon ground cumin ¼ teaspoon ground coriander ½ teaspoon chili powder ½ medium red bell pepper, diced 1 medium green bell pepper, diced 1 tablespoon lemon juice
Mash the beans either in a food processor, with a potato masher, or with the back of a wooden spoon. Reserve. Heat the oil in a saucepan over medium-high heat. Sauté the garlic, onion, and fresh jalapeño just until the onion begins to soften. Add the cumin, coriander, and chili powder. Sauté until the spices are fragrant and the onion is soft. Add the peppers to the pan and stir until they are coated with the spices. When the peppers are hot, reduce the heat to low, add the beans to the pan, and mix well. Add the lemon juice and adjust the consistency with water. Cook until the beans are hot. Taste and adjust the seasonings. Serve warm or at room temperature. Makes about 2 cups.