Easy Refried Beans And Eggs

• 1 teaspoon olive oil
• 2 -3 tablespoons onions, chopped fine
• 1 (16 ounce) can pinto beans, drained
• 1 (4 ounce) can diced green chilies
• 1/2 cup chicken stock
• 1/4 teaspoon garlic powder
• 1/8 teaspoon cumin
• 1/8 teaspoon pepper
• 4 eggs, cooked however you prefer. I prefer sunny side up, but scrambled or poached is just fine as well.

1. In a small saucepan, heat olive oil over medium heat.
2. Add onion. Saute 1-2 minutes or until soft.
3. Add beans, green chilies, chicken stock, garlic powder, cumin, and pepper-stir until combined.
4. With a potato masher, mash the mixture until most of the beans are in pieces. Its okay to leave them chunky, but mashing them helps make the beans thicker in the end.
5. Once mashed, bring bean mixture to a boil, then reduce heat to medium-low.
6. Simmer, stirring every 3-5 minutes, about 20-25 minutes, or until they are the consistency that you desire.
7. The beans will thicken a bit after cooling, so keep this in mind.
8. Top each portion of beans with an egg, and enjoy!
9. You may also serve this with cheese, avacado, and/or tortillas.
10. Delicious!
11. Note: Fresh garlic can be used in place of garlic powder.

olive oil, onions, pinto beans, green chilies, chicken stock, garlic, cumin, pepper, eggs

Taken from www.food.com/recipe/easy-refried-beans-and-eggs-415419 (may not work)