Refried Pinto Beans

This is a healthy version of the very popular Mexican side dish. For my vegetarian friends, cook the beans with vegetable broth instead of chicken broth…

• 1 can pinto beans
• 1 cup chicken broth
• 1 teaspoon smoked paprika
• 1 teaspoon salt

Rinse the beans and transfer to a small saucepan. Add the chicken broth, smoked paprika and salt. Bring to a boil and simmer for 20 minutes. Either with a fork or a potato masher, mash the bean still leaving a bit of texture. Keep aside.

• 2 tablespoons extra virgin olive oil
• 1 large shallot, minced
• 2 garlic cloves, minced
• Salt
• ½ cup cilantro, chopped

Heat a frying pan with the olive oil. Add the shallot and garlic and sauté on medium heat for 5 to 7 minutes. Add the mashed beans to the pan and mix well and cook for 5 minutes. Check for seasonings and add salt if needed. Garnish with cilantro and serve.