Adriana's Refried Beans

Adriana's Refried Beans

This side dish reminds me of home, however, I do not have to use the pressure cooker every day in order to make it (like at home). You definitely will not miss on flavor!

Prep Time

15

Minutes

Total Time

20

Minutes

Makes

8

Servings

4
(15 oz cans) Progresso® black or pinto beans, drained
1/3
cup Progresso® chicken broth (from a 32 oz carton)
2
teaspoons olive oil
1
teaspoon shortening
1/4
cup finely chopped onion
1
garlic clove, finely chopped
1
teaspoon chicken bouillon granules or kosher salt
Salt, if desired
1/2
cup crumbled Cotija style cheese
Cilantro leaves, if desired
Corn tortillas or corn tortilla chips, if desired
Salsa, if desired
  1. In a blender or food processor place beans and chicken broth. Blend until smooth.
  2. In a 12-inch skillet over medium-high heat, heat oil and shortening. Stir in onion and garlic. Cook uncovered for 30 seconds to 1 minute or until onions are soft, stirring constantly.
  3. Stir in beans. Cook for 4 minutes, stirring constantly or until beans have thickened. Stir in chicken bouillon and salt. Serve in 11 by 6-inch casserole. Sprinkle with cheese and cilantro leaves. If desired serve with corn tortillas or corn tortilla chips and your favorite salsa!
Makes Servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
If you prefer the beans thinner, stir in chicken broth as desired.

Nutrition Information:

1 Serving ()
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.