Refried Black Beans
Source of Recipe
3 fat chicks
Recipe Introduction
4 servings
2 points each
List of Ingredients
1 med poblano chili
2 tsp olive oil
1 med onion, finely chopped
1 can black beans
salt and freshly ground pepper to taste
1 TBS chopped fresh cilantro Recipe
Roast poblano directly over a gas flame or under the broiler as close to the heat as possible, turning frequently, until charred all over. Transfer to a paper bag; close the top, and let steam for 10 mins. Scrape off skin and discard the core, seeds and ribs, and finely chop. Heat the oil in a med nonstick skillet. Add the onion and cook over moderately high heat, stirring occasionally, until golden, about 5 mins. Drain beans, reserving 3 TBS of the liquid. Reduce heat, and add beans and the reserved liquid to the skillet. Using a wooden spoon, stir and mash the bean mixture to a rough puree. Add the poblano and stir until beans are heated through, about 3 mins. Season with salt and pepper. Sprinkle with cilantro to serve.
cal 128, fat 3g, protein 6g, fiber 6g, sodium 330mg, carbs 18g
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