Refried (Soupy) Beans
Ingredients
2 tbsp oil
1/2 cup finely chopped yellow onion (approx. 1/2 a medium onion)
1/2 cup finely chopped green bell pepper (approx. 1/2 pepper)
Salt and pepper
2 cloves garlic, minced
2 (15-ounce) cans pinto beans, 1/2 cup of bean liquid reserved and the rest drained
1/2 cup pico de gallo or salsa
1/4 smoked paprika
1/2 cup finely chopped yellow onion (approx. 1/2 a medium onion)
1/2 cup finely chopped green bell pepper (approx. 1/2 pepper)
Salt and pepper
2 cloves garlic, minced
2 (15-ounce) cans pinto beans, 1/2 cup of bean liquid reserved and the rest drained
1/2 cup pico de gallo or salsa
1/4 smoked paprika
In a large nonstick skillet, heat 2 tablespoons oil over medium. Add onion and bell pepper, season with salt and pepper, and cook stirring occasionally, until light golden and tender, about 8 minutes. Stir in garlic until fragrant, 1 minute. Add pinto beans, pico de gallo, smoked paprika, reserved bean liquicd, and 1/2 cup water, and bring to a simmer. Cook, stirring and mashing occasionally with a potato masher or the back of a spoon, until liquid is absorbed and mixture is thick, about 8 minutes. Season with salt and pepper.
