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No-Fried Mexican Beans




Source of Recipe


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List of Ingredients




1/4 C Dried Pinto Beans, soaked for 8 hours, rinsed, and drained
1 t Canola Oil
2 T Onion, chopped
1 clove Garlic, minced
1 Dash Cumin Powder, or to taste
Black Pepper, to taste
2 Dashes Cayenne



Recipe



Mash the beans using a potato masher and a sturdy bowl (or use a food processor). The beans should be broken up and mealy, but not completely pureed. Heat the oil in a medium saucepan over medium heat. Saute‚ the onions and garlic for 3 to 4 minutes until the onions are soft. Add the mashed beans, cumin, and black and red peppers. Stir well. Cook for 10 to 15 minutes, stirring occasionally, until some of the beans begin to brown and stick slightly. This browning action will help give the taste of authentic refried beans. Cook until the desired consistency is achieved and serve.

Per serving: 219 Calories (kcal); 5g Total Fat; (21% calories from fat); 11g Protein; 34g Carbohydrate; 0mg Cholesterol; 6mg Sodium; 12g Dietary Fiber
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates