Refried Beans

By 1For_Him

Ingredients

• 1 * 1 package (16 ounces) dried pinto or red beans
• 1 * 1 large onion, quartered
• 3 * 3 garlic cloves
• 1/2 * 1/2 teaspoon ground cumin
• 3 to 4 * 3 to 4 drops hot pepper sauce
• (From another recipe: olive oil to saute onions and garlic first; salt; coriander; pepper; Monterey Jack cheese to top)

Details

Servings 9
Adapted from tasteofhome.com

Preparation

Step 1

* Prep: 20 min. + standing Cook: 2 hours

* Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain beans; discard liquid. Return beans to pan; add water to cover. Add onion and garlic; bring to a boil. Cover and cook over low heat for 2 hours or until beans are very tender, adding water to keep covered if needed. Discard onion and garlic. Mash beans with a potato masher, leaving some beans whole. Stir in cumin and hot pepper sauce. Yield: 9 servings.


Nutritional Analysis: One 1/2-cup serving equals 180 calories, 1 g fat (0 saturated fat), 0 cholesterol, 6 mg sodium, 34 g carbohydrate, 0 fiber, 11 g protein. Diabetic Exchanges: 2 starch, 1 vegetable.

Low-Fat Refried Beans published in Taste of Home August/September 1998, p17