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{"id":5059,"date":"2019-04-07T14:38:23","date_gmt":"2019-04-07T21:38:23","guid":{"rendered":"https:\/\/yourallergychefs.com\/?p=5059"},"modified":"2019-07-16T11:46:54","modified_gmt":"2019-07-16T18:46:54","slug":"lime-infused-refried-black-beans","status":"publish","type":"post","link":"https:\/\/www.yourallergychefs.com\/lime-infused-refried-black-beans\/","title":{"rendered":"Lime Infused Refried Black Beans"},"content":{"rendered":"

\"Allergen<\/p>\n

Homemade lime infused refried black beans come in an easy recipe that includes piece of mind knowing that these beans are healthy and made with real ingredients.<\/p>\n

Lime juice adds freshness and a complexity to these beans that are so versatile.<\/p>\n

A nutritious side dish to serve with any Mexican meal. You can also use these beans inside tacos, enchiladas and burritos. Spread in a quesadilla or on a tostada. Scoop onto a chip, or turn these refried beans into a dip.<\/p>\n

The options are endless!<\/p>\n

First, gather and prepare your mise en place.<\/p>\n

\"Gluten

mise en place<\/p><\/div>\n

In a hot small saucepan, add a little oil. For no-oil substitute, replace the oil with vegetable broth or water. When the broth is added to the hot pan, it will start to sputter. Add the onions with a dash of salt and cook for 5 minutes over medium heat.<\/p>\n

Stir in minced jalape\u00f1o, minced garlic, ground cumin, and chili powder and cook for 1 minute.<\/p>\n

Add black beans and vegetable broth and increase heat to medium-high. When the beans come to a boil, reduce heat to medium and gently simmer for 10 minutes, uncovered.<\/p>\n

Using canned beans is a great shortcut! But, if you have the time you can go with dried black beans and cook your own<\/a>. You will need 1-1\/2 cups of cooked beans for this recipe.<\/p>\n

\"Allergy<\/p>\n

Remove from heat and mash with a potato masher until the beans are about three-quarters mashed. Black beans are not as creamy as pinto beans, so will be a little more chunky.<\/p>\n

\"How<\/p>\n

Return the beans to medium heat. Add fresh lime juice, a touch of agave nectar, and salt. Cook for another 2 minutes. As it cools, it will thicken.<\/p>\n

Serve alongside your favorite Mexican dish, garnished with allergy-friendly cheese shreds and green onions or cilantro, if desired.<\/p>\n

\"Your<\/p>\n

Buen Provecho!<\/p>\n