Carrot-Infused Refried Beans with Cumin Toasted Seeds
Equipment
- 1 large skillet
- 1 Medium saucepan
- 1 Wooden spoon
- 1 Blender or Food Processor
- 1 Small bowl
Ingredients
- 2 tablespoon olive oil
- 1 teaspoon cumin seeds
- 1 medium carrot grated
- 2 cloves garlic minced
- 1 can pinto beans 15 ounces, drained and rinsed
- 1/2 cup vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lime juice
- 2 tablespoon fresh cilantro chopped
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the cumin seeds and toast until fragrant, about 1 minute.
- Stir in the grated carrot and garlic, cooking until the carrot is soft.
- In a medium saucepan, combine the pinto beans and vegetable broth, bringing to a simmer.
- Add the cooked carrot mixture, ground cumin, chili powder, salt, and black pepper to the beans.
- Using a blender or food processor, blend the mixture until smooth.
- Return the mixture to the skillet and cook over low heat until thickened, about 10 minutes.
- Stir in lime juice and fresh cilantro.
- Let the mixture rest for 5 minutes before serving.
Notes
To enhance the flavor of the beans, consider using freshly toasted cumin seeds, as their aromatic qualities can greatly elevate the dish. Additionally, try to adjust the spices to your taste, and feel free to add a dash of your favorite hot sauce for extra heat.
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