Saturday, February 6, 2010

Refried-Bean Dip Sauté

1/2 chopped onion
2 chopped garlic cloves
2 tsp. ground cumin
Olive oil
2 cans pinto beans
Chicken Broth

1/2 chopped onion, 2 chopped garlic cloves and 2 teaspoons ground cumin in olive oil. Add 2 cans pinto beans and salt; mash, adding chicken broth until creamy.

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