Heat avocado oil in a 3-quart saucepan over medium heat. Add chopped onion, garlic cloves, and chili lime rub. Cook for 3 minutes or until onion is softened.
Recipe
Author
Hy-Vee Seasons Magazine
Save Options
Description
Each bite of these chili-lime refried beans is like a flavor explosion in your mouth.
Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 2 tbsp. Hy-Vee avocado oil | ||
| ½ c. white onion, chopped | ||
| 3 clove(s) garlic | ||
| 2 tsp. Weber chili lime rub | ||
| 1 (30-oz.) can Hy-Vee pinto beans, undrained | ||
| ½ c. Hy-Vee vegetable cooking stock | ||
| fresh jalapeno, sliced, for garnish |
Things To Grab
- 3-quart saucepan
- Immersion blender
- S-blade attachment
Directions
Add pinto beans and vegetable stock. Bring to boiling; reduce heat. Cook, uncovered, over medium-low heat for 20 minutes or until beans are softened, stirring occasionally. Remove from heat.
Using the S-blade attachment on an immersion blender, blend to desired consistency. Return to heat; cook for 5 minutes or until slightly thickened. Garnish with fresh jalapeño slices, if desired. Serve immediately or cover and refrigerate up to 3 days.
Nutrition facts
Servings
90 Calories per serving
1/4 cup
Amounts Per Serving
- Total Fat: 2.5g
- Cholesterol: 0mg
- Sodium: 290mg
- Total Carbohydrates: 12g
- Protein: 4g
Daily Values
0%
Iron 6%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 4%