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Recipe courtesy of Angela Simmons

Refried Beans with Pickled Jalapenos

  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 8 servings
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3 tablespoons extra-virgin olive oil

1/2 medium onion, chopped 

1 red bell pepper, seeded and diced 

3 cloves garlic, minced 

Three 15-ounce cans red beans, rinsed and drained

1/4 cup pickled jalapenos, chopped 

1 teaspoon ground cumin 

1 teaspoon salt 

1/2 teaspoon ground black pepper 

1/4 to 1/2 cup vegetable broth 

1/4 cup chopped fresh cilantro, plus more for garnish 


  1. Heat the oil in a medium skillet over medium-high heat. Add the onion, pepper and garlic and cook until lightly browned, about 4 minutes. Add the beans, jalapenos, cumin, salt and pepper continue to cook, stirring occasionally, until heated through, about 10 minutes. Add the broth, a little at a time, and cook until slightly thickened, about 5 minutes. Remove from the heat, and using a potato masher, mash the beans into a coarse puree. Stir in the cilantro. Garnish with more chopped cilantro on top.

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