Ingredients:

  • 2 tbsp unsalted butter
  • 1 tbsp neutral oil
  • 70g yellow onion, finely minced
  • 3 large cloves garlic, minced
  • 425g canned traditional refried pinto beans
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 60ml low-sodium chicken broth
  • 1/2 lime, juiced
  • 1/4 tsp fine sea salt
  • 1/8 tsp cracked black pepper

Instructions:

  1. Place a heavy-bottomed skillet over medium heat. Add the unsalted butter and neutral oil. Once the butter foam subsides, add the minced onion and sauté for 4–5 minutes until translucent and edges are slightly softened.
  2. Stir in the minced garlic, ground cumin, and smoked paprika. Cook for approximately 30-45 seconds until the spices are toasted and fragrant, being careful not to burn the garlic.
  3. Add the canned refried beans to the skillet. Use a spatula or potato masher to break up the block. Slowly incorporate the chicken broth while stirring constantly to create a smooth emulsion.
  4. Reduce heat to low and simmer for 3–5 minutes. If the consistency is too thick, add additional broth one tablespoon at a time until a velvety texture is achieved.
  5. Remove from heat. Stir in the fresh lime juice and season with sea salt and black pepper to taste. Serve warm.