You could make these with almost any bean, romano, black or red kidney, but I used white kidney beans because I have never seen white refried beans. I think it looks prettier.
I made a batch this morning (and it took me less than 10 minutes) so dinner will come together in a flash tonight.
I love the simple bright flavour of the garlic, cumin and lime. They will be perfect on flat bread and corn tortillas with some cooked rice, salsa, chives, sour cream and grated cheese.
I know I've said it before, but beans are such a cheap way to eat. I recently bought, The Everything Beans Book. There are something like 96 bean recipes rated by expense, time and kid-friendliness, tips on cooking big batches of beans and info on their health benefits. I have really enjoyed reading through it so far.
(Everything Beans Ebook)
3 1/2 cups cooked beans (I used 2 tins White kidney beans)
1 C finely chopped onion
1/2 tsp cumin
1/2 tsp oregano
1-3 cloves garlic, crushed or minced
3/4 c vegetable broth (or bean broth if you soaked them yourself)
1/2 tsp salt
1/2 c grated pepper jack or other cheese (optional)
juice and zest of 1 lime
Cook onions and cumin over med heat 5 mins in a large sauce pan. Add oregano, garlic and salt.
Stir together cooking another 3 mins. Stir in beans and stock. Mash together until liquid is absorbed.
Remove pan from the heat and add cheese and lime zest and juice.
*add 1/2 tsp of chili powder or some cayenne with the other spices for heat if you like.