Veronica's Southwestern Refried Beans

• 1 14 cups pinto beans
• 1 clove garlic (I prefer 2 cloves)
• 13 cup vegetable broth
• 14 teaspoon black pepper
• 12 teaspoon cumin
• 12 teaspoon chili powder
• 3 tablespoons low-sodium salsa
• 2 tablespoons fresh cilantro

1. Chop cilantro and mince the garlic.
2. Rinse and drain beans to wash off excess sodium.
3. Saute garlic over medium heat in a non-stick skillet sprayed with Pam or other cooking spray- do not burn the garlic.
4. Add the beans, vegetable broth and spices.
5. Increase the temperature to medium-high and cook, covered, for 3-4 minutes, stirring constantly.
6. Mash beans with a fork or potatoe masher until just smooth or desired texture.
7. Continue cooking for 3-5 minutes more, until thickened.
8. Stir in salsa.
9. Sprinkle fresh chopped cilantro on top and serve.

pinto beans, clove garlic, vegetable broth, black pepper, cumin, chili powder, salsa, fresh cilantro

Taken from www.food.com/recipe/veronicas-southwestern-refried-beans-37245 (may not work)