Refried Pinto Beans
This is a mild version of a Mexican classic dish. To spice it up, you can add either seeded, chopped fresh jalapeño or canned chopped jalapeño.
INGREDIENTS
- 1 cup dried pinto beans (or 1 [15-ounce] can)
- 1 tablespoon olive oil
- ½ onion
- 1 clove garlic
- 1 teaspoon cumin
If using dried beans, soak 6–8 hours or overnight before cooking.
Drain soaking water from beans, rinse, and combine beans with 3–4 cups water. Bring to a simmer with lid tilted.
Cook 1–1½ hours or until tender.
Drain and rinse either cooked beans or canned beans if using.
In a medium saucepan or sauté pan, heat olive oil over medium heat.
Add finely chopped onion and minced garlic.
Cook until onion is tender, 3–5 minutes.
Add beans and cumin and heat through.
Remove from heat and mash with a potato masher or fork.
MAKES 2 CUPS
Calories: 204 | Fat: 4 g | Protein: 11 g | Fiber: 8 g
