Melt butter in a large saucepan over medium heat. Saute onion 5 minutes or until translucent. Stir in pinto beans, kidney beans, chicken broth, chipotle chile peppers, garlic powder, onion powder, and ground cumin. Bring to a boil. Reduce heat to medium-low, cover and cook 5 minutes or until beans are heated through. Remove from heat and mash with a potato masher until smooth. Stir in 1/2 cup shredded cheese. Sprinkle with additional 1/2 cup cheese.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Refried beans make a great side for taco night—use this easy recipe!
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 tbsp. Hy-Vee unsalted butter | ||
| ½ c. yellow onion, chopped | ||
| 1 (15-oz.) can Hy-Vee pinto beans, drained and rinsed | ||
| 1 (15.5-oz.) can Hy-Vee light red kidney beans, rinsed and drained | ||
| 1 c. Hy-Vee 33% less-sodium chicken broth | ||
| 2 tbsp. chipotle chile peppers in adobo sauce, finely chopped | ||
| 1 tsp. Hy-Vee garlic powder | ||
| 1 tsp. onion powder | ||
| ¼ tsp. Hy-Vee ground cumin | ||
| 1 c. Hy-Vee shredded Mexican cheese, divided |
Things To Grab
- Large saucepan with lid
- Potato masher