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Refried Beans

Yield 5 cups (serving size: 1/2 cup)

Ingredients

  • 1 pound dried pinto beans or black beans
  • 5 cups water
  • 3/4 cup chopped onion
  • 2 garlic cloves, chopped
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt

Nutrition Information

  • calories 165
  • caloriesfromfat 4 %
  • fat 0.8 g
  • satfat 0.2 g
  • monofat 0.2 g
  • polyfat 0.3 g
  • protein 9.9 g
  • carbohydrate 30.8 g
  • fiber 6 g
  • cholesterol 0.0 mg
  • iron 3.2 mg
  • sodium 72 mg
  • calcium 67 mg

How to Make It

  1. Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans, and bring to a boil; cook 2 minutes. Remove from heat; cover and let stand 1 hour.

  2. Drain beans, and return to pan. Add 5 cups water, onion, and garlic; bring to a boil. Cover, reduce heat, and simmer 2 hours or until tender. Drain beans in a colander over a bowl, reserving 1 1/2 cups cooking liquid. Combine reserved cooking liquid, chili powder, cumin, pepper, and salt in pan. Add half of beans, and mash. Stir in remaining beans; cook over medium-low heat 5 minutes or until thickened, stirring occasionally.