Vegetarian Refried Beans

I have a love/hate relationship with refried beans. I love them (although they sometimes don't love me). The refried beans in a can are "o.k.;" however, they are really bland - even the kinds with the chiles in. These Refried Beans only take a few minutes to make and go well with any Mexican dinner.

Ingredients

1 tablespoon Canola Oil
½ medium white onion (diced)
2 cloves garlic (finely minced)
1 teaspoon chili powder
1 teaspoon cumin
2 (15 ounce) cans of pinto beans (drained and rinsed)
1 can diced green chiles
⅔ cup chicken broth
Salt and Pepper (to taste)
1 teaspoon Tabasco Sauce
2 tablespoons freshly chopped cilantro

Directions

Heat the oil in a medium-sized pot over medium heat.

Add the onions and cook 3 − 4 minutes until translucent. Add the garlic, chili powder and ground cumin and cook for 1 − 2 more minutes (keep stirring). "Toasting" the spices really brings out the flavor.

Add the 2 cans of rinsed pinto beans and broth. Bring to a simmer and cook for about five minutes.

After the beans have heated up, mash with the back of your spoon, a potato masher or a knife, the beans.

Cook, stirring constantly to prevent burning, to evaporate some of the liquid. Add in the chiles, salt and pepper (to your taste) and Tabasco sauce.

Top with freshly chopped cilantro. Stir in and serve.