Low-Fat Refried Beans - cooking recipe

Ingredients

1 small white onion, diced
1 Tbsp. olive oil
2 cloves garlic, minced
2 (16 oz.) cans pinto beans, rinsed and drained
1 c. unsalted or reduced-sodium chicken broth
1/4 tsp. salt
1/4 tsp. black pepper

Preparation

In a large nonstick skillet, cook the onion in the oil over medium heat, stirring occasionally, until soft and beginning to color, about 5 minutes. Add the garlic and cook, stirring often, until golden brown, 2 to 3 minutes longer.
Add 1/3 of the beans and 1/4 cup of the chicken broth. Coarsely mash the beans with a potato masher or a wooden spoon.
Add another 1/3 of the beans and 1/4 cup broth; mash. Add the remaining beans and another 1/4 cup broth and mash those beans, too.
Stir in the remaining 1/4 cup broth and season with salt and pepper.
Bring to a simmer over medium heat and cook, stirring almost constantly with a wooden spoon until the beans are very thick, 10 to 15 minutes.
Makes 6 servings.