Mexican refried beans

Ingredients for 2 servings:

• 1 can kidney beans, 425 ml
• 3 cloves garlic
• 2 small chili peppers, dried
• 1 onion(s)
• 125 ml broth
• ¼ lime(s)
• n. B. Salt
• n. B. Pfeffer
• some oil (peanut oil)
• 2 tbsp tomato paste
• some cornstarch

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

quick, easy and delicious

Finely chop the onions and press the garlic cloves. Chop the chilies finely. Heat a little peanut oil in a pan and fry the onions and chilies until translucent. Add the garlic and tomato paste and sauté briefly. Drain the kidney beans and add them to the onions. Deglaze with the broth and reduce by half. Squeeze 1/4 of a lime and add the juice to the beans. I then thicken the mixture with cornstarch. If you don’t want to do this, simply reduce the liquid further until it reaches the desired consistency. Once it’s reached, remove the beans from the heat and mash well with a potato masher. Season with salt and pepper. Serve as a side dish with tacos, tortillas, or rice.