Traditional Refried Beans
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
3 |
tablespoons |
vegetable oil |
|
2 |
cloves |
garlic -- minced |
|
1/2 |
teaspoon |
cumin |
|
1/2 |
teaspoon |
chili powder |
|
1 |
small |
onion -- minced |
|
1 |
small |
jalapeno -- minced |
|
1/2 |
teaspoon |
salt |
|
15 |
ounces |
dried pinto beans |
Rinse beans well picking out any stones or incompletely formed beans. Place in large pot with water to cover. Bring to a boil. Reduce heat to a simmer and let boil 2 to 2 1/2 hours or until beans are soft but not bursting out of skin. Drain. Heat oil in large skillet. Add onion and jalapeno and cook until softened. Add garlic and cook for 30 seconds. Add beans, salt, cumin, and chili powder. Cook mashing beans with back of a spoon or potato masher until the beans are the consistency of mashed potatoes. Makes 6 servings. |
Per Serving: 168 Calories; 7g Fat (38.2% calories from fat); 6g Protein; 20g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 196mg Sodium. Exchanges: 1 Grain (Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat. |